French Onion Soup au Gratin

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Slice 600 g onions into thin rings. Melt 1 tbsp butter in a pan and caramelise the onions over a medium heat for 25 minutes, stirring, until golden brown.

   25:00
2. 2

   Deglaze with 100 ml white wine, add 1000 ml beef stock and 1 tsp thyme and leave to simmer for 15 minutes. Season to taste with salt and pepper.

   15:00
3. 3

   Ladle the soup into four ovenproof bowls, top each with 1 slice of wholemeal baguette and sprinkle with 80 g Gruyère in total.

4. 4

   Place under the oven grill at 220 °C for 5 minutes until the cheese is golden brown and bubbling.

   5:00