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Onion-garlic soup

Number: 6 to 8 people

Complexity: easy

Working time: 30 min

Total preparation: 90 min


    • 4 (+/- 700 g) large onions

    • 3 to 5 cloves of garlic

    • 15 grams of butter

    • 2 tbsp olive oil

    • half tsp thyme

    • 2 tbsp flour

    • 120 cl dry white wine

    • 2 tbsp cognac (optional)

    • 2 liters of chicken or beef stock


    • 6 - 8 thick slices of baguette, toasted

    • 1 clove garlic, halved

    • 350 g grated old cheese

    Other supplies




      Peel and cut the onions into thin slices.


      Heat the butter and olive oil in a large pan.

      Add the onions and fry for 10 to 12 minutes over medium heat until the onion becomes soft and golden brown.


      Add the finely chopped garlic and thyme and fry for another 30 to 35 minutes over a medium heat, stirring regularly.

      Sprinkle the onion mixture with the flour and stir well.


      Pour over the wine and stock and bring to the boil.

      Reduce heat to low and simmer for about 45 minutes.

      If desired, stir in the cognac.


      Preheat the oven to about 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.


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