French onion soup

Name: French onion soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Onions; 3 Garlic cloves; 3 stems Thyme; 2 TABLESPOONS Oil; 850 ml Vegetable broth; 4 TABLESPOONS dark balsamic vinegar; 150 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 300 g farmhouse bread; 200 g Gruyère cheese; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Onions
3 Garlic cloves
3 stems Thyme
2 TABLESPOONS Oil
850 ml Vegetable broth
4 TABLESPOONS dark balsamic vinegar
150 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
300 g farmhouse bread
200 g Gruyère cheese
baking paper

Directions

1
Peel onions and garlic. Cut onions into rings, chop garlic finely. Wash thyme, shake dry and chop finely. Heat oil in a pot.
2
Stew onions and garlic in it at low heat for about 10 minutes until soft, without browning. Add about 2/3 of the thyme and braise briefly. Deglaze with stock, vinegar and wine, season with salt, pepper and sugar. Simmer covered soup for about 15 minutes.
3
Roughly pluck the bread. Grate cheese. Pour the soup into 4 ovenproof moulds, spread the bread on top and generously sprinkle the cheese on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 5-7 minutes. Remove soup carefully from the oven and serve.