Onion Soup with Croutons

Ingredients

• Onion 20 oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Dry White Wine 0 fl oz
• Wheat Flour ½ glasses
• Bouquet Garni 1 bunch
• Croutons 12 pieces
• Grated Chocolate 0 oz
• Chicken Broth 25 fl oz
• Salt to taste
• Red Long Chili Peppers to taste

Step-by-Step Guide

Step 1

Peel the onion, cut it in half, and slice it into half-moons.

Step 2

In a pot, heat the butter and olive oil over high heat. Add the onion and sauté, stirring, for 10–15 minutes, just until it becomes translucent and releases its moisture, but do not let it brown.

Step 3

Reduce the heat to medium and continue cooking the onion for 30 minutes, until it turns a caramel brown color, but make sure it does not burn.

Step 4

Sprinkle the onion with flour, stir, and let it simmer for another five minutes.

Step 5

Add white wine and let it reduce to about one-third of its volume. Then add the broth.

Step 6

Wrap 2 sprigs of thyme in a bay leaf like a cigarette; this will be your bouquet garni. Place the bouquet garni in the pot. Add salt. Simmer the soup over low heat for about an hour.

Step 7

Remove the bouquet garni and ladle the soup into individual bowls or pots.

Step 8

Top the surface with croutons. Then act quickly — sprinkle the croutons with grated cheese and place them in the oven on the top rack under the broiler. If you don't have a broiler, you can simply cook it in the oven, but in this case, place the bowls of soup in a water bath: pour water into a baking tray, place the bowls or pots with soup in it, and put it in a preheated oven at 410°F. The soup should be under the broiler for 5 minutes, and in the oven for 10 minutes. As soon as the cheese is baked to a nice golden crust, immediately take the soup out and serve it at the table.