Onion garlic soup

About the recipe

Delicious meal soup or starter from a menu.

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Servings:

6 to 8 persons

Region:

Europe

Kitchen:

French

Working hours:

30 min

Total preparation:

90 min

Course/dish:

Soup

M, f, v or v

Veggie

Material:

Season:

Complexity:

Simple

Ingredients and supplies

4 (+/- 700 gr) large onions
3 to 5 cloves of garlic
15 g butter
2 tbsp olive oil
half tsp thyme
2 tbsp flour
120 cl dry white wine
2 tbsp cognac (optional)
2 liters chicken or beef stock

Optional:

6 - 8 thick slices of baguette, toasted
1 clove garlic, halved
350 g grated old cheese

Prep-work

Peel and thinly slice the onions.

Preparation

Heat the butter and olive oil in a large pan.
Add the onions and fry over medium heat for 10 to 12 minutes until the onion softens and turns golden brown.
Stir in the finely chopped garlic and thyme and cook for another 30 to 35 minutes over medium heat, stirring regularly.
Sprinkle the onion mixture with the flour and mix well.
Pour over the wine and stock and bring to the boil.
Reduce the heat to low and simmer for about 45 minutes.
If desired, stir in the cognac.

Baguette:

Preheat the oven to 200 degrees (grill is preferred).
Rub both sides of the baguette with the cut side of the halved garlic. Put the grated old cheese on the baguette and bake in the oven for about 10 minutes until the cheese has melted.

Place the piece of baguette in the soup bowl and spoon the onion soup on top.

Serve the soup.

KPK

21 oktober 2018