Description
Truly a French classic. Anyone who even slightly enjoys cooking, learns about the classic French onion soup. Nice thick soup, very rich, sweet taste of onion and thyme tart, viscous stretching cheese with slices of crispy baguette
Ingredients
-
Bow white
500 g
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Broth
500 ml
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Butter
30 g
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Thyme
2 pinch
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Cheese
100 g
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Baguette
0.5 piece
Cooking
Prepare all the necessary ingredients
Cut the onion into quarters, and then a thin strip. All will take about 0.5 kg of onions, try to take delicious white onion.
In a wok or deep frying pan over medium heat melt butter
Arrange the onion on the pan.
Fry the onion, stirring occasionally, until, until he will start to get caramelized, acquiring a Golden crust. The onions produce onion for half an hour, but a professional chef can do it for hours, seeking a specific variety of flavors. This is the most important stage!!!
Then pour 200 ml of broth.
The broth will gradually evaporate. And we at this time add a couple of pinches of thyme. It is well played along with the onions.
Wait for the broth quite thick.
Next pour 200 ml of broth
And when the second portion of the broth is evaporated well, pour in the remaining broth, bring to a boil and simmer so that the soup turned out medium thickness.
At this time, grate the cheese.
Cut the baguette into slices of medium thickness.
And make toast.
Pour the soup into a ramekin or soup plates. Leaving little to the top.
Pour on top of cheese and put toast.
Again sprinkle with cheese and put in oven or microwave to melt cheese.
When you serve, be sure to sprinkle the soup with some thyme. And to make it easier is toast, take a knife and cut the toast during the meal. Bon appetit!
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