Onion soup
Shopping list:
40 gr of butter, 500 gr of onions, the onions cut in thin rings, 2 cloves of garlic, 35 gr of flour, 1 litre of beef or chicken stock, 150 ml of dry white or red wine, 1 bay leaf, a sprig of thyme, salt and pepper, 8 slices of baguette and 75 gr of Gruyère, grated.
Melt the butter in a pan with a thick bottom and add the onions. Cook the onions over low heat while stirring now and then for 25 minutes, or until the onions are deep golden brown and begin to caramelise. Add the garlic and the flour and keep stirring for 2 minutes. Now add the stock and the wine slowly while stirring, and bring it to the boil. Add the bay leaf and the sprig of thyme and season with salt and pepper. Put a lid on the pan and let it simmer gently for 25 minutes. Remove the bay leaf and the sprig of thyme and taste whether the soup is good. Warm up the grill. Grill the slices of baguette, divide them over the 6 soup bowls and spoon the soup over them. Sprinkle with grated Gruyère and pour a little white wine in.