I can recall the first time I tried this soup. It was mid eighties and this was the rave of the bistro scene.
But alas the one I tried was weak vinegar tasting, the onions seemed cooked in the soup and not caramelized, the bread was just soggy with a few bits of melted cheese. It is safe to say that it took a while before I tried this soup again.
The next time I tried it was heaven sweet and a little sour, with soggy and crisp bread with tons of melting cheese and since then I have eaten and made this soup once in a while.
Ingredients for 4 persons
1 kg onions
2 tbs butter
2 tbs olive ol
1 liter of chickenstock
1 cup of white wine or juice of 1 lemon
A handfull of fresh thyme
1 tsp sugar
8 slices of stale bread
1-1,5 cups of grated cheese
salt and pepper
Cut the onions into 1/8 inch slices and caramelize it in a pan with butter and oliveoil.
|When the onion is nicly caremelizes ad the stock, thyme and sugar. Let it cook for about 15 minutes and ad salt and pepper to taste.|
With four of the bread pieces I made cheese topped crutons to give the soup a little crunch, pluss that the bread will not become to soggy right away.
If you do not have oven proof bowls you can just do the step I mentioned above the picture, put your bread slices in the oven with cheese and put them in your soup when finished.
If you have oven proof bowls or want to take a chance like me(I used a large teacup)
Put a breadpiece over your crutons and ad a handfull of cheese and put it in a preheated oven (225 C or 430 F) and bake until the cheese is meltetd and have a nice color.
Serve piping hot and garnish with a little fresh thyme