Soupe à l'oignon gratinée
90 min477 kcal each
Onions cooked slowly until deep brown, simmered in stock and wine, and finished under the grill with bread and Gruyère.
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Plan this recipeIngredients
for 4 servings- Onions1 kg
- Butter40 g
- Plain flour20 g
- Dry white wine150 ml
- Hot low-sodium stock (chicken or beef)1.20 l
- Crusty bread8 slice
- Gruyère, grated150 g
- Fresh thyme2 sprig
- Bay leaf1 piece
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 75 min- Slice the onions thinly into half-moons.
- Cook them in the butter in a heavy pot over medium-low heat for 45 minutes, stirring often, until soft and a deep golden brown.
- Stir in the flour for 1 minute, then pour in the wine and let it bubble for 2 minutes.
- Add the hot stock, thyme and bay leaf, season and simmer for 20 minutes.
- Toast the bread. Ladle the soup into ovenproof bowls, float two slices on each and cover with the Gruyère.
- Put the bowls under a hot grill for 3–5 minutes, until the cheese bubbles and browns.
Nutrition
per servingCal
477
Protein
23g
Carbs
47g
Fat
23g
Of 23g of fat per serving, 13g is saturated.
