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French onion soup II

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A well-known French recipe for a soup made with onions, wine and other ingredients, served with slices of toasted baguette with baked cheese. This recipe is a bit more laborious, but the result is worth it!

Ingredients:

Rule for 4 servings: 500 g of minced yellow onion 75 gbutter 1 l chicken stock 1 dl dry white wine 1 tbsp smooth flour 1/2 tablespoon dry white wine sage (rosemary, thyme …) berry leaf pepper salt To be added: French baguette best day old Comté or Gruyere cheese

Procedure:

1. Place the peeled onion cut into half-circles in a saucepan with the bay leaf and a few sage leaves (or rosemary …), sauté for about 5 minutes, stirring constantly, then reduce the heat source to minimum, and continue to sauté rather than fry the onion for at least 60 minutes to caramelize the sugar in the onion, stirring occasionally
2. It is possible that the onion sticks a little to the bottom of the pot during the roasting process, use vinegar to “deglaze” it and add wine, stir, and when the wine evaporates, dust the onion with flour, roast for a while and then add hot chicken broth
3. Cook the soup for another 30 minutes, season it with salt and pepper
4. Pour the soup into bowls, put the baguette slices on top, sprinkle with grated cheese, put in the oven and let it bake under the grill until golden brown.