French onion soup under a bread lid

soups 490 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

5 pieces. sweet onions or a mixture of sweet and red onions (about 2 kg.) 3 tbsp. l. (45 gr.) Butter 1 tsp. salt 2 tbsp. white wine 300 ml. canned beef consommé 300 ml. chicken broth 300 ml. non-alcoholic apple cider (preferably unfiltered) Garni bouquet: thyme sprigs, bay leaves and parsley tied with kitchen thread 1 loaf of country bread A little cognac (optional) 1 tbsp. grated cheese fontina or gruyere

Trim the ends of each onion and cut them in half lengthwise. Peel and finely chop the onion into a half moon. Preheat an electric skillet to 150 ° C and add butter. Once the butter has melted, sprinkle the onion in one layer and sprinkle with salt. Repeat the layer of onion and salt until you have placed all the onions in the skillet. Do not stir the onions for 15-20 minutes. Then start stirring occasionally until the onion darkens and shrinks to 2 tbsp. This should take 45 minutes to 1 hour. Do not be afraid that the onion will burn.
Pour in enough wine to coat the onion and increase the heat to high to boil down the wine to a syrupy consistency. Add consommé, chicken broth, apple cider, and a bouquet of garni. Reduce heat and simmer for 15-20 minutes. Place the wire rack in the upper third of the oven and preheat the oven on the grill setting. Cut the bread into round slices that will fit into the ovenproof soup bowls. Place the slices on a baking sheet and place in the oven for 1 minute.
Season the soup with salt, pepper and add a little cognac. Take out the garni bouquet and pour the soup into bowls without adding 1 inch to the brim. Place the bread on top of the soup, toasted side down, and sprinkle with grated cheese on top. Toast in the oven until the cheese is bubbly and golden brown, 1-2 minutes.

French onion soup under a bread lid

5 pieces. sweet onions or a mixture of sweet and red onions (about 2 kg.) 3 tbsp. l. (45 gr.) Butter 1 tsp. salt 2 tbsp. white wine 300 ml. canned beef consommé 300 ml. chicken broth 300 ml. non-alcoholic apple cider (preferably unfiltered) Garni bouquet: thyme sprigs, bay leaves and parsley tied with kitchen thread 1 loaf of country bread A little cognac (optional) 1 tbsp. grated cheese fontina or gruyere

Trim the ends of each onion and cut them in half lengthwise. Peel and finely chop the onion into a half moon. Preheat an electric skillet to 150 ° C and add butter. Once the butter has melted, sprinkle the onion in one layer and sprinkle with salt. Repeat the layer of onion and salt until you have placed all the onions in the skillet. Do not stir the onions for 15-20 minutes. Then start stirring occasionally until the onion darkens and shrinks to 2 tbsp. This should take 45 minutes to 1 hour. Do not be afraid that the onion will burn.
Pour in enough wine to coat the onion and increase the heat to high to boil down the wine to a syrupy consistency. Add consommé, chicken broth, apple cider, and a bouquet of garni. Reduce heat and simmer for 15-20 minutes. Place the wire rack in the upper third of the oven and preheat the oven on the grill setting. Cut the bread into round slices that will fit into the ovenproof soup bowls. Place the slices on a baking sheet and place in the oven for 1 minute.
Season the soup with salt, pepper and add a little cognac. Take out the garni bouquet and pour the soup into bowls without adding 1 inch to the brim. Place the bread on top of the soup, toasted side down, and sprinkle with grated cheese on top. Toast in the oven until the cheese is bubbly and golden brown, 1-2 minutes.