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French Onion Soup
A classic French soup featuring caramelized onions, aromatic broth, and a gooey melted cheese crust over crisp croutons.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the onions into quarters and then slice them thinly.
Melt the butter and sauté the onions for about 20-35 minutes until beautifully caramelized.
Pour in 250 ml of the broth and add the thyme sprigs, then pour in another 250 ml and let it reduce down.
After that, pour in the remaining broth, bring it to a boil, and simmer until it reaches a medium consistency.
Slice the baguette and toast them in a toaster or bake in the oven at 180°C for 6 minutes.
Once the soup is ready, ladle it into oven-safe bowls, leaving 1-2 cm at the top. Top each portion with half of the grated cheese, add two crouton slices, and cover with the remaining cheese. Bake at 200°C until the cheese is melted and bubbly.
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