Onion soup – à la francais

Ingredients for 4 servings:

• 350 g onion(s)
• 20 g butter
• 3 tbsp olive oil
• 1 tbsp flour
• 1 liter meat broth
• 1 garlic clove(s)
• 80 g cheese, Gruyère or Allgäuer Emmentaler
• 1 small baguette(s) or 4 slices of toast
• Salt
• pepper, black

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

popular classic – hearty

Peel the onions and slice them into thin rings (or slice them). Heat the butter and 1 tbsp oil in a saucepan. Add the onions and let them become translucent. Sprinkle with flour and continue to sauté for about 3 minutes. Then pour in the meat broth, season with salt and pepper, and cover the onions and cook over low heat for about 20 minutes. In the meantime, cut the baguette into 8 slices and drizzle with olive oil on both sides. Toast in a pan on both sides until golden brown. Peel and halve the garlic clove. Rub the garlic clove onto both sides of the toasted bread while it is still warm. Grate the cheese. Ladle the soup into 4 ovenproof bowls. Place two baguette slices on each slice. Sprinkle with cheese and place under the preheated grill to bake. Tips: Instead of baguette, you can also use 4 slices of toast. You can refine the soup with 1 tbsp cognac, brandy, or port wine before baking, depending on your taste. Serve with baguette and garlic butter