Onion soup

Ingredients

• salt, ground black pepper
• flour - 50 g
• 3 art. l. butter
• 100 g of grated Gruyere cheese
• 1 kg onion
• sugar - 1 tsp.
• 1 baguette
• 2 l chicken broth
• 50 ml dry white wine
• garlic - 2 cloves
• a pinch of dried chili
• olive oil - 1 tbsp.
• 3 sprigs fresh thyme

Cooking

Step 1

Peel the onion, coarsely cut into feathers. Place the butter in a large heavy bottomed saucepan. Put the pan on medium heat, let the butter melt, add the olive oil, stir. Put the onion, whole peeled garlic cloves and thyme sprigs into the pan. Season with salt and chili pepper, stir. Cook uncovered, stirring occasionally, over medium heat for 30 minutes. Then add sugar, pour in white wine. Cook until the smell of alcohol disappears. Add flour, stir and cook for another 5 minutes. Pour in hot broth. Bring to a boil, reduce the heat to a minimum and cook for another 30-40 minutes, removing the resulting foam as necessary. At the end of cooking, remove the thyme from the soup, season with black pepper to taste. Preheat the oven to 180ºС. Cut the baguette into slices, put them on a baking sheet and dry in the oven for 7 minutes, until golden brown; Grate the resulting croutons on both sides with garlic. Onion soup is served to the table in two ways. You can put a piece of baguette on the bottom of a soup bowl, sprinkle it with cheese, and then pour in the soup. The second, more common submission option is as follows. Pour the soup into a bowl, put the crouton on its surface, sprinkle with cheese; then put the plate in an oven preheated to 200ºС or under a very hot grill, let the cheese melt and serve immediately.