French onion soup with lemon and two types of cheese

The popular recipe of Melissa De Arabian's soup is enhanced by caramelized onions and wine. A drop of lemon juice - and the soup is ready. Best served in pots, top with a slice of baguette and sprinkle with grated Swiss cheese and Parmesan cheese.

Ingredients

• 4 heads (about 800 g) of onions, thinly sliced ​​across the scales to maintain their shape 1/4 tbsp. dry red wine 2 tbsp. beef broth 2 tbsp. chicken broth 1 tsp. lemon juice 2 tbsp. l. (30 gr.) Butter Coarse salt 1 tbsp. l. chopped fresh thyme 1 bay leaf 1 tsp premium wheat flour Freshly ground black pepper 1/2 tbsp. grated Swiss cheese 1 tbsp. l. grated parmesan cheese 4 diagonally sliced ​​baguette slices 2.5 cm thick.

Directions

1. Melt the butter in a heavy-bottomed broiler or large saucepan over medium-low heat. Add onion, sprinkle with salt, cover and simmer for 10 minutes. Open the lid, add the thyme and bay leaf and continue cooking until the onions are hard caramelized for 1 to 1.5 hours. Switch the heat to medium and flour the onions. Stir and fry the flour for 1-2 minutes. Deglaze the pan with wine and boil the mixture. Add beef stock, chicken stock, and lemon juice. Cook on a low boil for about 10 minutes. Try the soup and add salt and pepper if needed.
2. At this time, preheat the grill in the oven to high heat. Pour the soup into 4 ovenproof pots. In a small bowl, combine Swiss cheese and Parmesan cheese. Place a piece of baguette on top of each pot and sprinkle cheese evenly over the surface. Place the pots under the grill for 1 minute. until bubbles and golden brown appear on the cheese. Serve hot.