- 4 medium sized onions
- 100 grams of butter
- 2 cloves garlic
- 2 bay leaves
- 2 branches fresh thyme
- 1/2 tea spoon salt
- 1/4 tea spoon fresh ground black pepper
- 1 cup red wine (according to your desire)
- 3 tablespoon flour
- 2 liters of broth
- 5 slices of baguette bread
- 200 grams of gruyere or emmental cheese
Be careful to cook chopped onions that have begun to be cooked at low temperatures for a long time to increase the heat, so that the candy will rise and become caramelized.
How is it prepared?
Cut the dried onions you thinly crusted, thinly sliced. Cut the garlic into small pieces.
Melt the butter in a large saucepan. Dried onions, garlic, bay leaves and fresh thyme; Start with melted butter, medium heat.
Continue mixing for as little as 25-30 minutes, taking care not to burn until the onions are thoroughly caramelised.
If you wish, cut a piece of greasy paper into a circle as wide as your pot. Cover the oily paper that you have thoroughly soaked on the chopped onions and repeat the process with occasional stirring. This will help you sweat your onions.
Once the onions are soft, allow the onions to color a little by continuing to mix for 4-5 minutes in medium-high heat.
Add the red wine. Continue to boil the high heat, wine fly and onions until dry.
Remove the dried thyme and laurel leaves from the pot, which cool the aromas.
Add the flour to roast onions and fry for 5 minutes. After the flour is lightly roasted, add hot broth and boil the soup mixture.
After you have taken the buckets you have cooked for about 25-30 minutes, put some slices of baguette on them.
Grated gruyere or Emmental cheese added to the bagels, 220 degrees in the cheese melts and baked until the blast.
Serve your friends or your guests, remembering that hot soup is hot.