Classic onion soup with gruyere cheese

Onion soup since ancient times was considered the most popular a dish on the table of the poor, as its main ingredient was always affordable. In its modern form, onion soup appeared in France in the XVII century, when in addition to onions, they began to add to the dish meat broth and croutons. But incredible multifaceted aroma and taste it is the slowly-onioned onion that still gives the soup. Some professional chefs can pass it for hours on end search for taste diversity. Cook onion soup by classic recipe, making its taste and aroma even richer with using port, seasoning and gruyere cheese. Share with friends: Photo of the dish: Robin Miller Time: 45 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 tbsp. l olive oil
• 1 tbsp. l (15 gr.) Butter
• 1 large onion, sliced ​​into thin half rings
• 1 large red onion, thinly sliced half rings
• 1 tbsp. l Sahara
• 1 tsp dry thyme
• 2 bay leaves
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 0.5 tbsp. port wine
• 6 tbsp. lightly salted beef broth
• 1 (5 cm.) Parmesan peel
• Toasted bread crumb or 4 slices of sourdough baguette, 2.5 cm thick for toasts
• Round bread with carved crumb for serving (optional)
• 8 slices of gruyere cheese

Recipes with similar ingredients: onions, red onions, cheese gruyere, bay leaf, thyme, port

Recipe preparation:

1. In a large pot or pot over medium-high heat melt butter with olive. Add sugar, onion and cook for 10 minutes until the onion has a golden hue. Put bay leaf, sprinkle thyme, salt and black pepper. Everything mix. Cook another 1 minute until transparent. Pour port wine and cook until liquid is absorbed. Then pour in the broth and put the crust of parmesan, bring everything to a boil. Turn down the fire lightly cover the pan and simmer at low boil 20 minutes.
2. Preheat the oven with grill function to 200 ° C. Get out of the soup bay leaf and parmesan peel and pour it into heat-resistant bowls or in round bread. Put the bowls on a baking sheet, put on top of a slice of bread and cover with a piece of gruyere. Bake under grill in 2 to 3 minutes for the cheese to fry and begin to bubble. broccoli soup puree.