Onion soup au gratin with meat croutons and cheese

Name: Onion soup au gratin with meat croutons and cheese
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1.25 kg Onions; 1–2 Garlic cloves; 5–6 Branches of fresh thyme; 2 l clear soup; 75 g Butter or margarine; 300 ml dry white wine; 7-10 Tbsp Pepper; 8 discs (approx. 120 g) Baguette; 250 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 80 g grated cheese (e.g. medieval Gouda or Comté cheese)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1.25 kg Onions
1–2 Garlic cloves
5–6 Branches of fresh thyme
2 l clear soup
75 g Butter or margarine
300 ml dry white wine
7-10 Tbsp Pepper
8 discs (approx. 120 g) Baguette
250 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Sugar
80 g grated cheese (e.g. medieval Gouda or Comté cheese)

Directions

1
Peel onions and garlic. Cut onions into fine rings, chop garlic very finely. Wash thyme and shake dry. Pluck the leaves from 2-3 stems
2
Heat the stock. Heat 40 g of fat in a large pot, fry onions and garlic in it until they begin to brown slightly. Deglaze with stock and white wine. Season with pepper, add 3 stems of thyme and bring to the boil. Cover and simmer for 15-20 minutes
3
Spread slices of baguette with ground pork. Heat 35 g fat in a large pan and roast the slices first from the bread side. Then turn them over and fry the mead side until golden brown. Remove from the pan
4
Season onion soup with salt, pepper and possibly a pinch of sugar. Pour the soup into ovenproof cups or plates. Cover each with one metric crouton and sprinkle with cheese and thyme. Gratinate under the preheated grill for 4-5 minutes. Garnish with thyme if desired and serve immediately