Onion soup

The best onion soup comes from onions that have been braised in a good pan. French-style cheese toast with bread and butter is an unrivalled delicacy.

Ingredients for four

1 kg yellow onions (my red onions can be cooked in a pan).1 handful of thyme 1 clove of garlic 2 tbsp butter 2 tbsp olive oil 2 tbsp white wine vinegar 1 l vegetable stock

Cheese gratins

4 pieces of light bread 2 tbsp olive oil 100g gruyere cheese

You will need two pans and a saucepan.

Peel and slice the onions into fairly thin half rings.

Cut the bread into shapes and place in a hot pan. Start heating the bread to a crisp. When they are dry and browned, grate the cheese on both sides and remove from the heat.

In the pan, bring the vegetable stock, white wine vinegar and garlic cloves to a simmer.

In the pan, add the butter and garlic mixture. Start to sauté a handful of onion in the pan. When soft, transfer to saucepan. Soften all the onions in the pan first to sweeten them, some of the handfuls even get a nice browning.

Let the onion soup simmer on low heat for 15 minutes and add the thyme to the pan. Place on plates and top with toasted bread and onion soup.