French Onion Soup

Onions slowly caramelized in butter, simmered in beef broth and baked under toasted bread and melted kashar cheese. A bistro-style bowl for cold winter evenings.

Ingredients

• 800 g onions
• 50 g butter
• 25 g (3 tbsp) all-purpose flour
• 1300 g beef broth
• 1 g thyme
• 8 g salt
• 1 g black pepper
• 120 g (4 slices) white bread
• 100 g kashar cheese, grated

Instructions

1. 1

   Peel and halve the onions, then slice them into thin half-moons.

2. 2

   Melt the butter in a large heavy-bottomed pot, add the onions and half the salt. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deep caramel brown.

3. 3

   Sprinkle in the flour and cook for 2 minutes. Gradually stir in the beef broth, add the thyme, remaining salt and black pepper, bring to a boil and simmer over low heat for 20 minutes.

4. 4

   Meanwhile, heat the oven to 220 °C; arrange the bread slices on a baking sheet and toast for 5 minutes until lightly crisp.

5. 5

   Divide the soup among 4 ovenproof bowls, top each with a slice of bread and scatter the grated cheese evenly over the bread.

6. 6

   Set the bowls on a baking sheet and bake on the top rack at 220 °C for 5-7 minutes, until the cheese is melted and browned in spots. Serve carefully, as the bowls will be very hot.

Nutrition

Per serving