Ingredients:
• White onion 2lb (1 kg)
• Dry white wine 2/3 of a cup1(50 ml)
• Vegetable or meat broth 4 cup (1 l)
• Oil 4 tbsp
• Fresh thyme
• Baguette 1 pc
• Comté cheese (or another type of low-fat cheese) 1 cup (100 g)
• Salt and pepper to taste
Preparation:
1. Cut the onions into thin feathers.
2. Fry in a pot in heated oil until they turn a golden-brown color.
3. Then add the thyme leaves and white wine.
4. Pour in the broth and cook everything for 1-1.5 hours.
5. Slice the baguette into thin slices. Arrange them on a baking sheet.
6. Put in the oven at a high temperature of 400°F (200°C) and bake for about 10 minutes until browned.
7. Pour the soup into a bowl or other oven-safe dish, place the baked baguette slices on top, and sprinkle with cheese.
8. Put the soup into an oven preheated to 410°F (210°C) and bake the cheese for 8 minutes until it turns golden.
9. Serve the onion soup in a bowl or a special dish, dipping the bread.
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French Onion Soup
Ingredients:
• White onion 2lb (1 kg)
• Dry white wine 2/3 of a cup1(50 ml)
• Vegetable or meat broth 4 cup (1 l)
• Oil 4 tbsp
• Fresh thyme
• Baguette 1 pc
• Comté cheese (or another type of low-fat cheese) 1 cup (100 g)
• Salt and pepper to taste
Preparation:
1. Cut the onions into thin feathers.
2. Fry in a pot in heated oil until they turn a golden-brown color.
3. Then add the thyme leaves and white wine.
4. Pour in the broth and cook everything for 1-1.5 hours.
5. Slice the baguette into thin slices. Arrange them on a baking sheet.
6. Put in the oven at a high temperature of 400°F (200°C) and bake for about 10 minutes until browned.
7. Pour the soup into a bowl or other oven-safe dish, place the baked baguette slices on top, and sprinkle with cheese.
8. Put the soup into an oven preheated to 410°F (210°C) and bake the cheese for 8 minutes until it turns golden.
9. Serve the onion soup in a bowl or a special dish, dipping the bread.