Baked Onion Soup (Esther)

Baked Onion Soup

Ingredients

 

Onion 5pc

Butter 30gm

Garlic, minced 3pc

Beef Stock 2liter

Red Vinegar 45ml

Thyme 1pc

Salt

Pepper

Baguette 16slices

Emmental sliced 8pc

Gruyere shredded 75gm

Emmental shredded 75gm

Method of Preparation

 

1. Cut the onion in half through the stem to root end. Trim the ends off the onion        and remove the peels. Slice the halved onions into thin, equally size pieces to ensure proper cooking.

2. In a heavy-bottomed pot, melt the butter over medium heat. Add the onions and turn down to low heat. Cook uncovered, stirring often, until the onions are very soft and caramelised, about 60 to 90 minutes. Add the minced garlic during the last 20 minutes of cooking. If the onion brown too quickly the soup will be bitter.

3. Preheat the broiler to the highest setting. Meanwhile, add the beef stock, the vinegar and the thyme. Bring the soup to a simmer and let the flavours soak. After 15-20 minutes of simmering, finish the soup by removing the sprig of thyme and seasoning with salt and pepper.

4. Pour the soup into eight individual bowls. Add two slices of toasted baguette per bowl, cover with a slice of cheese and then sprinkle with grated cheese.

5. Bake under the broiler until the cheese is golden brown.

                                   By. Esther :)