\n<\/p>\n

\n $\"Onion$ <\/a><\/div>\n

\nA great classic of French cuisine, onion soup au gratin is very simple to prepare. And it must be kept simple. So I propose a version that is quite classic but that will give you all the elements to obtain this soup so comforting in winter! With its crunchy-melted formage crust and caramelized onions, it will be perfect! <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n $\"Onion$ <\/a><\/div>\n

\n
\n $\"Onion$ <\/a><\/p>\n<\/div>\n

\nOnion soup recipe for 5 to 6 people:<\/p>\n

-500g of onions<\/span><\/b>
\n-70g of salted butter<\/span><\/b>
\n-1 level tablespoon of sugar<\/span><\/b>
\n-1 tablespoon of flour<\/span><\/b>
\n-2 liters of water<\/span><\/b>
\n-10cl of dry white wine<\/span><\/b>
\n-1 “magi” cube<\/span><\/b>
\n-thym, laurel<\/span><\/b>
\n-200g of grated Gruyere cheese (the cheese is important!!)<\/span><\/b>
\n– salt, pepper, nutmeg<\/span><\/b>
\n-bread (baguette or sliced)<\/span><\/b><\/div>\n

\nPeel the onions and cut them into thin strips (or small pieces).<\/i>
\n
\n<\/i><\/p>\n

\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMelt butter in a large skillet over high heat.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the onions.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nI put the pictures of all the steps. The onions should color without burning. You can add a little water in case it really colors too much.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen the onions are well colored, add the flour and the dry white wine.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and remove from heat. Transfer the onions to a large saucepan and add the two liters of water.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd salt, pepper, cube, sugar, thyme and bay leaf (or a bouquet garni).<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nClose the lid and heat to boiling. You can cook with the lid on or off, depending on the size of the pan: in my case, I had to remove it because it overflowed. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCook for 45 minutes over moderate heat. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nJust before serving, put a few pieces of bread in the bottom of the bowls (which are oven-proof!). <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd a little grated cheese.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFill bowls with soup.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd bread pieces again. What is the purpose of this? Simply because the bread floats and allows the cheese to stay on the surface, otherwise it would sink!<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the form to cover the surface.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd a little salt, pepper and nutmeg.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut in the oven on “grill” mode until the cheese is nicely colored. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Onion$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nEnjoy immediately without getting burned!<\/i><\/div>\n
<\/p>\n
\n $\"Onion$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
A great classic of French cuisine, onion soup au gratin is very simple to prepare. And it must be kept simple. So I propose a version that is quite classic…<\/p>\n","protected":false},"author":1,"featured_media":35146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279791"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279791\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/35146"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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