ONION SOUP
¼ cup butter
2 white onions
1 clove garlic
1 bay leaf
1 spring fresh thyme
salt
black pepper
½ cup red wine
2 tablespoons flour
4 cups beef broth
bread
100 g Gruyere
_ slice onion [about 5mm thick rings]
_ mince garlic
_ melt butter in a large pot over medium heat
_ add onions, garlic, bay leaves, thyme, salt and pepper
_ cook until onions are very soft and caramelized
_ add wine and bring to a boil
_ reduce heat and simmer until the wine has evaporated
[onions should be almost dry]
_ discard the bay leaf and the thyme spring
_ dust onions with flour and give them a stir
_ turn down heat and cook for 10 minutes [make sure not to burn it]
_ add beef broth
_ bring back to a simmer and cook for 10 minutes
_ season with salt and pepper [if necessary]
_ cut bread into cubes [1 to 1.5 cm]
_ drizzle with olive oil
_ bake for 10 to 15 minutes in the oven or carefully roast in a pan
_ preheat broiler
_ ladle soup into oven-proof bowls
_ top with croutons and grated cheese
_ place bowls into the oven to melt the cheese
_ enjoy with a good glass of red wine
ZWIEBELSUPPE
60 g Butter
2 weiße Zwiebeln
1 Zehe Knoblauch
1 Blatt Lorbeer
1 frischer Thymianzweig
Salz
schwarzer Pfeffer
125 ml Rotwein
2 Esslöffel Mehl
1 Liter Rinderbrühe
Brot
100g Gruyere
