Onion Soup with Gratinated Potato Thalers

Steam the potatoes first, then let them cool down.

Peel, halve and slice the onion. Clean the leek and cut into fine strips. Peel the garlic and finely dice it. Heat the chicken broth.

Heat the butter in a saucepan and sauté the onions, the leek and the garlic until translucent. (do not tan !!). Pour the hot chicken stock, add the rosemary sprigs and season a little with a little salt & pepper. Bring the whole thing to a vigorous boil and then simmer over a medium heat for a good 20 minutes until the onions are nice and soft. Then fish out the rosemary sprigs.

While the soup is boiling, preheat the oven to 200 ° and line a baking sheet with baking paper. Peel the potatoes and cut lengthways into approx. 1 cm thick slices, place on the baking sheet and sprinkle well with the grated Gruyère, topped with a little thyme. Gratinate on the middle rack (approx. 20 minutes) until the cheese turns lightly brown.

Refine the soup with the Noilly Prat, put it in a soup bowl, add some freshly ground pepper and add the gratinated potatoes and now ..... enjoy your meal .....

Tip ..... I like to use red onions here because they have a finer taste than white. The rosemary needles all fall down while cooking, so if you don't want them in your soup, you can pluck them from the stalk and put the twigs in a tea bowl. But you can eat it without a sample, it tastes delicious if you bite on it ..;))