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Amber caramelized onions, piping-hot broth, and a crown of country bread broiled with melty Comté.
French onion soup is the most budget-friendly, comforting meal for rainy evenings: four large onions, a knob of butter, broth, bread, and cheese.
Its whole secret lies in being patient during the first twenty minutes, as the onions melt and caramelize slowly in the Dutch oven.
Thinly slice the onions. In the Dutch oven, melt the butter over medium-low heat and let the onions cook down for 20 minutes, stirring often until they turn a deep amber color.
Dust the flour over the onions, stir for 1 minute, then pour in the hot broth along with the thyme. Simmer for 20 minutes over low heat. Season with salt and pepper.
Toast the slices of country bread and rub them with the peeled garlic clove.
Ladle the soup into the oven-safe bowls, place a slice of bread on top of each, cover generously with grated Comté, and broil for 5 minutes under the broiler until the cheese is bubbling and golden.
Check off every step to brown the cheese crust.
The onion soup base (without bread or cheese) keeps for 4 days in the fridge and can be broiled on demand.
Passe-les 15 minutes au frais avant de les couper et utilise un couteau bien aiguisé qui tranche sans écraser les fibres.
Fais gratiner les tranches de pain couvertes de comté sur la plaque du four pendant 5 minutes, puis dépose-les sur les bols de soupe bien chaude.
Un bouillon de légumes corsé (avec une goutte de sauce soja pour la couleur ambrée) ou un bouillon de bœuf traditionnel.
Add this recipe to your meal plan, then pick a main, a soup or a dessert: Popotam brings them together with the grocery list for the whole week. Free, no account.
