White Onion Soup
Servings 4 servings
- 200 g. butter (unsalted)
- 2 big pcs. sliced white onions
- 2 cloves chopped garlic cloves
- 2 pcs. bay leaves
- 2 sprigs fresh thyme leaves
- salt & pepper to taste
- 1 liter beefstock
- 4 pcs. breadsticks
- 300 g. gruyere cheese (sliced)
- 300 ml. red wine
Melt the stick of butter in a large pot over medium heat.
Add onions, garlic, bay leaves, thyme and season with salt and pepper.
Cook until the onions are very soft and caramelized for about 25 minutes.
Deglaze it with wine and reduce until the wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves and thyme sprigs. Add the beef broth, bring the soup back to a boil, and cook for another 10 minutes.
Using a hand blender, blend the soup just until you get a rough and thick texture. Adjust to taste, with salt and pepper.
When ready to serve, preheat the broiler. Arrange the bread sticks on a baking sheet and put the Gruyere cheese on top, then broil until it is melted and bubbly.
Ladle the soup in bowls and put a Gruyere crouton on top of each serving.