You’ll find this dish in every restaurant in Paris. Served with bread it makes for a complete meal.
- 30ml olive oil
- 55ml butter
- 10 brown onions, peeled and sliced in rings
- 2 garlic cloves, finely chopped
- 80ml cake flour
- 2 litres beef stock
- 250ml white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- 1 French loaf
- 200g Gruyére cheese, grated
Heat olive oil and butter together in a large casserole dish. Add onions and stir until well covered with oil and butter. Lower heat and cover dish with lid. Cook for 25 minutes until onions are soft and caramelized. Stir now and then. Remove lid and add garlic and flour. Stir well. Add stock, wine, bay leaf, and thyme. Season with salt and pepper. Simmer uncovered for 25 minutes. Heat oven’s grill element. Slice French loaf. Spoon soup into serving bowls. Place bowls on a baking tray. Place slices of bread on top of the soup and sprinkle with lots of cheese. Grill under element until cheese has melted. Carefully remove and serve immediately.
További klasszikus francia bisztró recepteket a 2020. novemberi számunkban találsz!
|sliced in rings||karikákra vágva|
|to simmer||lassú tűzön főzni|