French Onion Soup

Onion Soup

The legend of onion soup says that it was created by King Louis XV of France, who was in his hunting lodge where there was only onion, champagne, and butter. He combined all these ingredients, and onion soup emerged. To be honest, only after bravely tasting it at a reception in the European Parliament in Belgium did I fall in love with it. I never would have imagined that it could have such a refined taste. Since then, the soup has become one of my favorites, and I cook it regularly.

Ingredients 

• 1 kg onion
• 1 large spoonful of butter
• 1 large spoonful of sugar
•  salt
• 1 liter of broth
• 250 ml dry white wine
• 1 large spoonful of wheat flour
• a bunch of herbs of your choice (rosemary, bay leaves, thyme)
• 5-6 slices of bread 
• 100 g hard cheese (Emmentaler or Maasdam)

Preparation method

1. Slice all the onions into rings and sauté them in a pan with butter.
2. Add the sugar to achieve a caramelization effect, add a little salt, and sauté over low heat until the onions are lightly browned.
3. To obtain a creamier texture, add the flour and mix well.
4. Add the wine, simmer for 5-7 minutes, so that the onions absorb the wine flavor well.
5. Add the beef or vegetable broth, throw in a bunch of herbs, and leave for about 20 minutes until the soup is ready, season with salt and freshly ground pepper.
6. Toast the bread, rub it with garlic, arrange it in bowls, and sprinkle with grated cheese *or if the cheese is thinly sliced.

*vegetable broth is prepared in advance; you can combine all kinds of vegetables and greens, fill the pot with vegetables and pour water to cover them by about 3 cm, and let simmer over low heat for 2 hours.