Onion Soup au gratin

Time: 100 min
Number of Servings: 4     

Ingredients

• Onions: 1,3 kg.
• Flour: 30 gr.
• Beef Broth: 1 l.
• Butter: 50 gr.
• Thyme: 3 branches
• Gruyere: 150 gr.
• Salt: j.e.
• Baguette: 1/2
• Dry White Wine: 1/2 l.
• Laurel: 1 leaf
• Garlic: 2 cloves
• Pepper: j.e.

Preparation

Peel 1.3 kg of blond onions, divide them in half and slice them finely.

Melt 50 gr. of butter in a pot with high sides, perfumed with 1 bay leaf and 3 thyme sprigs tied together with a kitchen spaghetti and 2 whole cloves of garlic with the skin (in shirt) and add the onions; stir, lower the heat to a minimum and cook the onions gently for 5-6 minutes, must wither but do not color too much.

Add to the onions 30 grams of sifted flour with a sieve with a tight mesh, stir and also add to the soup 1/2 l of dry white wine and 1l of hot meat broth and continue cooking partially covered pot and very low heat for about 75 minutes.

Turn off the heat and let the soup rest for 30 minutes, then remove the aromas and garlic cloves. Slice 1/2 baguette making 12 slices. And grate 150 gr of gruyere.

Spread the onion soup into 4 individual clay or porcelain bowls, complete each portion with 3 slices of baghette and a sprinkling of grated gruyere and transfer the bowls under the oven grill for 6-7 minutes until the cheese browns. .

Finally, sprinkle the onion soup au gratin with pepper, to taste, and serve immediately.