Onion soup has been known since the days of the Roman Empire and has long been the food of ordinary people, because onions were one of the most affordable foods. A little later, French chefs were able to make this dish a decoration of the table of aristocrats, turning it from a simple stew into a real work of culinary art.
It is necessary
- - 2 kg of onions;
- - 1 liter of meat or vegetable broth;
- - 100 ml of dry white wine;
- - 2 tbsp. tablespoons of olive oil;
- - 200 g of cheese;
- - fresh baguette;
- - salt to taste.
Instructions
Step 1
Cut the onion into thin half rings and fry in a saucepan with olive oil. It should be well browned.
Step 2
Add wine to the saucepan and simmer until the alcohol is half evaporated. Pour in the hot broth and cook until the onions are very soft. Season with salt to taste.
Step 3
Pour the onion soup into ceramic portions. Place a few pieces of baguette in each and sprinkle with grated cheese.
Step 4
Place the soup pots in an oven preheated to 180 ° C and cook for about 5 minutes, until the cheese on the baguette is melted and browned. Then remove and serve until the onion soup has cooled.
