Onion soup au gratin with Parmesan mince balls
very easy
60 mins
60 mins
Ingredients
- 600 g Onions
- 5-6 Stem(s) Thyme
- 5-6 Tbsp Oil
- 20 g Butter
- 1 TEASPOON Sugar
- 400 ml Beef stock
- 400 ml Vegetable broth
- 1 Bay leaf
- 1/2 slice Toast
- 1 small clove of garlic
- 150 g mixed minced meat
- 1 short tsp tomato paste
- 20 g freshly grated Parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30–40 g grated Gruyère cheese
- 125 g Mozzarella cheese
- 8 discs Baguette bread
- baking paper
Directions
- 1
Peel the onions and cut them into half rings, except for 15-20 g. Wash the thyme, shake dry and pluck the leaves from the stems. Heat 4 tablespoons of oil and butter in a saucepan, fry the onions for about 10 minutes, stirring continuously. Add sugar and steam for another 3-5 minutes until the onions start to brown.
- 2
Pour in beef stock and vegetable broth, bay leaf and thyme, except for something to sprinkle, add and bring to the boil. Cover and simmer for 10-15 minutes
- 3
Finely crumble the toast with a chopping stick. Peel garlic and chop finely. Chop the remaining onion (15-20 g) finely. Knead minced meat, toast, onion, garlic, tomato paste, parmesan, salt and pepper. Form about 16 small meatballs. Heat 1-2 oil in a frying pan, fry the balls for about 4 minutes, turning them over, and take them out
- 4
Dab mozzarella dry and dice finely. Mix with the Gruyère cheese. Place baguette slices on a baking tray lined with baking paper and spread meatballs on top. Sprinkle with cheese and gratinate under the preheated grill for 4-5 minutes. Season soup with salt and pepper and arrange in deep bowls with the cheese baguettes. Sprinkle with remaining thyme leaves
Nutrition Facts
570 kcal
37 g
35 g
27 g
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