Onion soup

Onion soup is a very old dish and has been known since ancient times. Today, onion soup is a classic recipe of French cuisine, you will find it in most French cookbooks and restaurant menus. It is prepared quite typically, the recipe differs from the recipe except that the varieties of onions and the color of the wine. To make a classic onion soup, you will need an oven with a top grill.

Ingredients

• 2 tablespoons of olive oil
• 30 g of butter
• 7 onions (you can take half a yellow onion and a blue)
• 1 tablespoon of flour
• 2 liters of beef or chicken broth
• 0.50 glasses of red wine or rich beer
• Nutmeg, salt, pepper
• 200 g of hard cheese
• 4 pieces of stale bread or you can take 8 toaster-dried pieces of baguette
• 1 clove of garlic

Directions

1. Cut the onion in four and then cut into thin slices
2. In a deep enough pan, melt the oil with olive oil, add the onion and over low heat, stirring, cook it until transparent for 15 minutes. Then increase the heat and let it caramelize, stirring for about 15 minutes and not allowing it to stick to the bottom. Pour in wine or beer and allow it to evaporate completely.
3. Add flour, mix well and cook for 1-2 minutes.
4. Add broth, bring to a boil, reduce heat and cook for 30 minutes. The broth should boil to about half. Only now add salt and pepper.
5. Preheat the grill. Grate the croutons with a clove of garlic. Grate the cheese on a coarse grater. Pour the soup into four heat-resistant containers in which it will be served. Pots for vats are ideal. On top of each pot, on the soup, put a piece of bread or 2 pieces of baguette, sprinkle with cheese, and grill for 5 minutes.
6. Serve immediately, sprinkled with freshly ground pepper.