John Myers
Ingredients for 6 servings:
- 50 g butter
- 500 g onion(s)
- 300 g potatoes
- 1 ½ liters vegetable broth or meat broth
- 1 bouquet garni (bags of parsley, thyme, bay leaf)
- salt and pepper
- some olive oil
- 4 cloves garlic
- 1 small baguette(s), cut into 1 cm slices
- 50 g cheese, grated cheddar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Thinly slice the onions. Melt the butter in a saucepan, add the onions, and simmer over low heat for about 30 minutes until they reach a nice dark color. Meanwhile, wash, peel, and dice the potatoes. Add the potatoes, broth, and bouquet garni to the pan and season with salt and pepper to taste. Bring to a boil, then cover and simmer over low heat for 15 to 20 minutes, until the potatoes are tender. Remove the bouquet garni. Heat the olive oil in a pan, add the sliced garlic cloves, then toast the bread slices until golden brown. Drain on kitchen paper. Ladle the soup into heatproof soup bowls/plates, place 1 or 2 slices of bread on top, and sprinkle with the cheese. Place under the preheated broiler. Serve immediately.
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