Onion Soup

Name: Onion Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g onion; 1 piece Thick soup treasure; 500ml water; 25g Unsalted butter; 1 clove garlic; 20g Flour; 125ml White wine; 1 Bay leaf; 1 bunch Thyme; 6 slices Baguette; 50g Gruyere cheese

by Xiaojun_Joanne

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Onion soup is a common soup dish in France. Its origin is still uncertain, and it is generally believed that it originated in Lyon or Paris. The specific method is also quite controversial: such as the onion should be shredded or pureed; when should the bread slices be put in the soup; whether white wine, sherry or Madeira should be added. There are different opinions including whether onions need to be fried to golden brown.

Onion Soup

1. Grate the cheese, cut the bread into six slices, press the garlic into minced garlic, and prepare the other ingredients.

2. Heat to melt the butter.

3. Add onions and stir fry over low heat.

4. Stir-fry for about 25 minutes, until the onion turns golden brown.

5. Add garlic and flour.

6. Continue to stir fry for 2 minutes, at this time the onion will be very dry.

7. Add white wine.

8. Add water and bisque, bay leaf and thyme, and season with salt and crushed black pepper.

9. After the fire is boiled, cover and simmer for 25 minutes.

10. Preheat the oven to 220°C.

11. The bread is baked in the oven until golden on both sides.

12. Put the bread cubes in the bottom of the bowl.

13. Add the soup.

14. Sprinkle the cheese and bake in the oven until the cheese melts and the surface starts to brown a little. Remember to eat as soon as possible.

Tips:
1 The onion does not have to be fried until golden, but it will greatly enhance the final flavor.
2 It is normal that cheese will stick around the spoon when it is eaten.