Onion soup au gratin
Ingredients for 4 people
- 500 g golden yellow onions
- 1 L beef stock
- 20 g flour
- 50 g butter
- extra virgin olive oil
- baguette bread
- 100 g Emmental cheese
- parsley
- sugar
- salt and pepper
Preparation
- Peel the onions and cut into very thin rings, then place them in a pan with 50 g of butter and 3-4 tablespoons of oil.
- Cook over a low heat for 10 minutes, then add a teaspoon of sugar. When the onions start to brown, sprinkle with the flour dropped from a sieve, stirring carefully for a few minutes.
- At this point, add the stock and let it simmer for at least 30 minutes.
- When the soup is cooked, add salt and pepper and pour into four oven-proof bowls. Slice the bread and toast it.
- Place the slices of bread on the surface of the soup and cover with abundant grated Emmental.
- Then place the four bowls in the preheated oven at 250°C and bake until a golden crust forms on the surface of the soup.
- Serve the onion soup very hot, garnished with a sprinkling of chopped parsley.
