French soup

French soup "Three onions"

soups 518 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

French soup "Three onions"

1 tbsp. l. (15 gr.) Butter 1 tsp. olive oil 0.7 kg. onions, peeled and sliced into thin half rings (about 6 tablespoons chopped) 6 shallots, thinly sliced (1 and 3/4 tablespoons) 1 leek, thinly sliced white and light green part, well washed, green set aside 3-4 fresh thyme sprigs 1 fresh rosemary sprig 1 tbsp. l. flour 4 tbsp. lightly salted beef broth 2 tbsp. water 2 tsp. Worcester sauce 1/4 cup dry sherry 8 slices of whole grain baguette (0.5 cm thick), 60 g, toasted 0.5 tbsp. finely grated gruyere (about 50 gr.) 1 tbsp. l. chopped fresh chives

Heat butter and olive oil in a cauldron over moderate heat. Add the onions, shallots and leeks and season with salt and pepper to taste. Stir and cover. Cook, without stirring, until the onions are tender and begin to darken, about 10-15 minutes. Remove the lid and continue cooking, stirring frequently, until the onions are deep brown and caramelized, about 25-30 minutes. (If the onions start to burn, add 1 tablespoon of water at a time.) Meanwhile, tie the set leeks with thyme and rosemary with a kitchen string.
Sprinkle the flour on the onion and cook, stirring occasionally, for 2-3 minutes to fully combine the flour. Stir in broth and 2 tbsp. water, scraping off adhering pieces from the bottom of the pan; add a bunch of greens. Reduce heat and simmer until thick, 20-25 minutes. Stir in Worcestershire sauce and remove from heat. Throw away the bunch of herbs, stir in the sherry, season with salt and pepper to taste. Preheat the oven on the grill setting. Pour the soup into 4 oven-proof bowls or ramequins and place on the baking sheet. Place 2 baguette slices on top of each serving and sprinkle with cheese. Place in the oven under the heating element and cook until the cheese is melted and lightly browned, about 1 minute.
Sprinkle with onions and serve.

French soup "Three onions"

1 tbsp. l. (15 gr.) Butter 1 tsp. olive oil 0.7 kg. onions, peeled and sliced into thin half rings (about 6 tablespoons chopped) 6 shallots, thinly sliced (1 and 3/4 tablespoons) 1 leek, thinly sliced white and light green part, well washed, green set aside 3-4 fresh thyme sprigs 1 fresh rosemary sprig 1 tbsp. l. flour 4 tbsp. lightly salted beef broth 2 tbsp. water 2 tsp. Worcester sauce 1/4 cup dry sherry 8 slices of whole grain baguette (0.5 cm thick), 60 g, toasted 0.5 tbsp. finely grated gruyere (about 50 gr.) 1 tbsp. l. chopped fresh chives

Heat butter and olive oil in a cauldron over moderate heat. Add the onions, shallots and leeks and season with salt and pepper to taste. Stir and cover. Cook, without stirring, until the onions are tender and begin to darken, about 10-15 minutes. Remove the lid and continue cooking, stirring frequently, until the onions are deep brown and caramelized, about 25-30 minutes. (If the onions start to burn, add 1 tablespoon of water at a time.) Meanwhile, tie the set leeks with thyme and rosemary with a kitchen string.
Sprinkle the flour on the onion and cook, stirring occasionally, for 2-3 minutes to fully combine the flour. Stir in broth and 2 tbsp. water, scraping off adhering pieces from the bottom of the pan; add a bunch of greens. Reduce heat and simmer until thick, 20-25 minutes. Stir in Worcestershire sauce and remove from heat. Throw away the bunch of herbs, stir in the sherry, season with salt and pepper to taste. Preheat the oven on the grill setting. Pour the soup into 4 oven-proof bowls or ramequins and place on the baking sheet. Place 2 baguette slices on top of each serving and sprinkle with cheese. Place in the oven under the heating element and cook until the cheese is melted and lightly browned, about 1 minute.
Sprinkle with onions and serve.