Onion Soup

Name: Onion Soup
Ingredients: 2 tbsp olive oil; 800 g onions, peeled and cut into rings; 1 clove garlic, peeled and finely chopped; 4 tsp instant vegetable stock; 6 slices baguette bread; 60 g Gruyere, grated; 250 ml dry white wine; 15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems

8 ingredients

3 steps

Ingredients

2 tbsp olive oil
800 g onions, peeled and cut into rings
1 clove garlic, peeled and finely chopped
4 tsp instant vegetable stock
6 slices baguette bread
60 g Gruyere, grated
250 ml dry white wine
15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems

Directions

1

Preheat the oven to 400°F. Heat the oil in a large saucepan on medium-high heat. Add the onions and garlic and saute until softened. Add 4 cups water; bring to a boil. Stir in the granulated bouillon. Reduce heat to low; cover and simmer for 20 mins.
2

Meanwhile, line a baking sheet with parchment paper and place the bread slices on it. Sprinkle with the cheese. Bake for 8-10 mins or until golden and bubbling.
3

Add the wine and thyme to the soup. Season with salt and black pepper. Ladle into bowls and top with the bread. Garnish with the reserved thyme.