John Myers
Ingredients for 4 servings:
- 3 m.-sized onion(s)
- Butter for frying
- 1 tbsp flour
- ¾ liter chicken broth, preferably homemade
- 2 rolls, stale
- 100g Gorgonzola
- Parmesan
- Sea salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Gratinated onion soup
Fry the peeled and sliced onions in butter until light brown. Then add the flour and toast briefly. Pour in the broth, season with salt, and simmer for 20 minutes with the lid half-open. Stir the soup occasionally. Halve the rolls and toast them cut-side down. Break the halves into thirds, spread them with the Gorgonzola, and place them in four soup bowls. The bowls should be filled to the brim with rolls; two layers on top of each other are ideal. Pour the hot onion soup over the top, sprinkle everything with grated Parmesan, and bake in the oven. Tips: You can also use other blue cheese instead of Gorgonzola. If the rolls are overhanging the rim of the bowl, first pour a small amount of soup into the bowl. Soon the bottom layer can be slightly compressed.
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