Elite Recipes: The Best of Lolo Dad’s
White Onion Soup
- 200 g. butter ((unsalted) )
- 2 big pcs. sliced white onions
- 2 cloves chopped garlic cloves
- 2 pcs. bay leaves
- 2 sprigs fresh thyme leaves
- salt & pepper (to taste )
- 1 liter beefstock
- 4 pcs. breadsticks
- 300 g. gruyere cheese ((sliced) )
- 300 ml. red wine
- Melt the stick of butter in a large pot over medium heat.
- Add onions, garlic, bay leaves, thyme and season with salt and pepper.
- Cook until the onions are very soft and caramelized for about 25 minutes.
- Deglaze it with wine and reduce until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs. Add the beef broth, bring the soup back to a boil, and cook for another 10 minutes.
- Using a hand blender, blend the soup just until you get a rough and thick texture. Adjust to taste, with salt and pepper.
- When ready to serve, preheat the broiler. Arrange the bread sticks on a baking sheet and put the Gruyere cheese on top, then broil until it is melted and bubbly.
- Ladle the soup in bowls and put a Gruyere crouton on top of each serving.
