Midweek treat, Onion soup

onsdag 17. november 2010

I made this tempting onion soup today. It is perfect for a crisp november afternoon.

Picture from here

2 tablespoons butter
1/2 kg yellow onion
2  tablespoons cognac
1 tablespoon flour
1 dl white wine
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
1 bay leaf
1 teaspoon dijon mustard
1 l chicken broth
Gruyere chees
Salt and pepper

  • Chopp the onions, melt the butter in a large iron pot and cook the onions over low heat for about 15-20 minutes.
  • Pour over cognac, reduce.
  • Sprinkle the flour over the onions, add mustard and spices. Mix well. 
  • Pour over wine, bring to a boil.
  • Pour over chicken broth.
  • Let simmer for about 45 minutes, low/medium heat.
  • While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 
  • Taste the soup, add salt/pepper. 
  • Fill serving bowles with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.


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