Onion Soup 👌 

The onion soup au gratin, or the delicious soupe d'oignons, is one of the most famous first courses of French cuisine: a poor dish but rich in flavor. To prepare onion soup au gratin in the French way, first of all, you will need to buy golden onions in season, firm and with a pleasant smell; If you want to get a soup with a sweeter and more aromatic taste, you can also use tasty red onions, while white onion is usually not often used in this type of preparation. If it it is left over, you can store onion soup au gratin for a day in the refrigerator, properly closed in a container. To heat it, just put the soup back in the oven under the grill for a few minutes, until the cheese has melted again.

Ingredients

4 golden onions

50 g butter

1,5 l Vegetable broth

half a glass Dry white wine

1 tablespoon flour

half baghette

80 g grated gruyère

Salt

Pepper

Guidelines

Melt the butter over low heat, add the finely sliced onions and cook, stirring occasionally, for about 30 minutes, until the onions are well softened and translucent. Add, if necessary, a little cold water, if they tend to dry out or become too colorful. Sprinkle the flour on the onions and stir thoroughly to dissolve all the lumps, cook another 4-5 minutes, stirring constantly. Deglaze with white wine, then pour the broth, salt slightly, pepper and bring to a boil. Cook over medium heat for 20 minutes. Meanwhile, make 2 or 3 slices per person from the baguettes, toast them, divide them into 4 cocotte suitable for going in a hot oven to gratin (preferably with the grill) for 4-5 minutes, being careful to obtain a golden surface and not brciata. Serve the soup hot.