Onion soup with white bread croutons

Name: Onion soup with white bread croutons
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Onions; 1 Garlic clove; 3 stems Thyme; 2 TABLESPOONS Oil; 1 TABLESPOON Sugar; 50 ml Cognac; 1 bottle (0.33 l) helles, mildes Bier; 500 ml Chicken broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Box of white bread; 200 g Gruyère cheese

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

Onion soup without bread and cheese topping? Unthinkable! Here is probably the best recipe for the soup classic that provides warm thoughts and feet.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Onions
1 Garlic clove
3 stems Thyme
2 TABLESPOONS Oil
1 TABLESPOON Sugar
50 ml Cognac
1 bottle (0.33 l) helles, mildes Bier
500 ml Chicken broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Box of white bread
200 g Gruyère cheese

Directions

1
Peel onions and garlic. Halve onions, cut into strips, chop garlic finely. Wash thyme, shake dry and chop finely. Heat oil in a pot. Brown the onions and garlic in it. Sprinkle with sugar and let it caramelize slightly.
2
Braise at low heat for about 10 minutes until soft. Add thyme and braise briefly. Deglaze with cognac, beer and stock, season with salt and pepper. Let the soup simmer for about 15 minutes. Season again.
3
Cut bread into cubes, grate cheese. Divide the soup into 4 ovenproof bowls (approx. 650 ml each). Place bread cubes on top and sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 5-7 minutes.