A classic French dish that’s perfect for enjoying in the winter months when it’s cold and gray.
Traditionally, gruyere cheese is used on the bread, but grated Emmental or mozzarella can be used, too.
I used white wine in the soup. It gives a nice sour taste, but if you don’t want to use white wine, you can add lemon juice or white wine vinegar. Enjoy!
8-10 large onions, sliced into thin rings
6 cloves garlic, thinly sliced
50 g butter
A few sprigs of fresh thyme
2 bay leaves
1 tbsp. sugar
2 tbsp. flour
200 ml white wine (or lemon juice or white wine vinegar)
1 L vegetable or beef stock
Salt and pepper
4-6 slices of bread
Grated cheese, e.g., mozzarella or Emmental
Fry the onions and garlic in the butter. Fry until the onions are clear. Add the thyme and bay leaves and let them cook. Sprinkle the sugar on top and fry the onions for about 20 minutes until they almost caramelize and turn light brown. Sprinkle with flour and stir well. Add the white wine and let it simmer. Season with salt and pepper. Finally, add the vegetable stock and simmer the soup for another 30 minutes.
Heat the oven to 225 C convection.
Toast the bread until it browns.
Divide the soup into (heatproof) bowls and place a slice of bread on top. Sprinkle with cheese and “bake” the soup and bread for about 15 minutes until the cheese has melted and turned golden. Serve immediately. Bon appetite!