How to make an onion soup to be au gratin in the oven after cooking in a pan, ingredients and preparation procedure for a recipe to finish with Gruyere cheese before serving.
Ingredients for 4 portions
- 4 dl dry white wine
- 1 teaspoon of white flour
- 1 loaf of bread
- 100 gr gruyere cheese
- 1 kg of blonde onions
- 50 gr of butter
- 3 tablespoons of extra virgin olive oil
- 1 liter meat broth
- salt and pepper
Preparation of baked onion soup
Melt the butter in a pan with the oil, add the peeled and sliced onions, salt and pepper. Cover the container and cook the onions on a very low heat for about twenty minutes, pour 5 spoons of hot broth halfway through cooking.
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Add the wine to the preparation, wait for it to evaporate partially, then sprinkle everything with the flour and cook over low heat for another five minutes, stirring constantly.
Add the remaining broth in small doses, adjust the salt and cover with a lid, leaving the soup to simmer for forty minutes, stirring occasionally.
Cut the bread into thin slices and lightly toast them in the oven at 220 ° C for a few minutes.
Pour the soup into four single-portion oven dishes and cover the surface with the slices of toasted bread, leaving them to soak partially.
Sprinkle with gruyere cheese and put the casseroles under the grill for a few minutes, waiting for the soup to be perfectly gratinated, then serve on the table.
