Onion cream soup with caremelized onions

The classic onion soup gets even better with caramelized onions and delicate cream. The deep, rich taste of caramelized onions more than compensates for the time spent preparing them. And the savory blue cheese croutons add the finishing touch to your creamy soup.

Ingredients

• 2 tbsp. l. (30 gr.) Butter 4 onions, cut into half rings 1/2 tsp. dry thyme Salt and pepper to taste 2 cloves of garlic, finely chopped 60 ml. dry sherry or red wine 1 l. beef broth 250 ml. water 250 ml. 35% cream
• To make croutons: 4-6 slices of baguette, cut 1 cm thick. 1/2 cup (50 g) crumbled blue cheese

Directions

1. Melt butter in a saucepan over medium heat, add onion, thyme, salt and pepper to taste, sauté for 2 minutes. until the onion begins to soften. Reduce heat, cover and cook, stirring occasionally, for 20 minutes. until the onion is completely soft. Remove the lid and continue to fry, stirring constantly, for another 15 - 20 minutes, until the onions are caramelized.
2. Then increase the heat a little, add the garlic and fry for 1 minute. Add the sherry and, while stirring, bring to a boil, then add the broth with water, and also bring to a boil. Reduce heat and simmer for about 10 minutes.
3. Toast preparation: preheat oven with grill. Lightly fry the bread slices on 2 sides. Remove from oven and spread with blue cheese. Before serving, mix the puree hot onion soup with cream, add salt and pepper to taste. Pour into broth cups, add one crouton at a time, bake in the oven for 2 minutes until the cheese melts. And serve immediately.