This light soup will appeal to all connoisseurs of French cuisine. Prepare it from pre-cooked chicken broth, preferably from old (soup) bird, and caramelized onions. And bake in potted with gruyere cheese before serving. Share with friends: 
Time: 2 hours. 55 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 thinly sliced across (from top to root) large onion heads
- 170 gr dry sherry
- 2 l chicken broth
- Extra virgin olive oil
- Coarse salt
- 4 bay leaves
- 1 bunch thyme
- 12 thin slices of baguette
- 225 gr. grated gruyere cheese
- 1/2 bunch chives
Recipes with similar ingredients: onions, chives, baguette, Gruyere cheese, sherry, bay leaf, thyme
Recipe preparation:
- Pour olive oil into the bottom of a large pan. Lay the bow and sprinkle with plenty of salt. Place the pot on medium heat. Stir the onion until it is covered with a layer of oil. Cover the pan cover and simmer the onions for 15-20 minutes. Once the onions become very soft and will release a lot of liquid, remove the lid and cook its slow and very low heat. This way of cooking will get a rich brown color and a sweet taste. Not One quick option is not suitable. Onion caramelization takes a lot of time (about an hour), try to have in stock it was a lot of time. “Caramelized onions are very sweet and require enough salt, “says Anne Burrell, and therefore strongly recommends trying cooked soup before serve.
- When the onion becomes very brown and its volume is significantly decrease, add sherry and cook until it evaporates half. Put bay leaves, a bunch of thyme and chicken bouillon. Bring to a boil, reduce heat and simmer at low heat. boil for at least 1 hour. try if there are enough spices, maybe will have to add more. If too much fluid boils away, add water so that there is enough liquid in the soup – it’s still soup. Ready soup should be thick and very fragrant.
- Dry in the oven or grill slices of baguette. Half heat the pot half onion soup, in each put 2 toasts on top and sprinkle with gruyere cheese. Put the pots into the grill until the cheese is melted: it should start bubble and brown. Sprinkle chopped chives.
