Onion Soup with Balsamic, Thyme & Gruyère Toast

Ingredients

• 800 gyellow onions
• 2 clovesgarlic
• 30 gbutter
• 1 tbspolive oil
• 1 tbspflour
• 1 litrebeef stock
• 1½ tbspbalsamic vinegar
• 1 tspdried thyme
• 2bay leaves
• black pepper — to taste
• salt — to taste
• 8 slicesbaguette — thin
• 120 gGruyère — grated

Method

1. 1

   Peel and halve the onions, then slice them into thin half-rings. Finely chop the garlic.

2. 2

   Melt the butter with the olive oil in a large pan.

3. 3

   Sauté the onions for 5 minutes over medium heat.

4. 4

   Reduce the heat and caramelise the onions for 25–30 minutes. Stir regularly until they are deep golden brown and tender.

5. 5

   Add the garlic and thyme and cook for 1 minute.

6. 6

   Add the flour and cook, stirring, for 2 minutes.

7. 7

   Add approximately 200 ml of beef stock and stir to loosen any bits from the bottom of the pan.

8. 8

   Add the remaining stock and bay leaves.

9. 9

   Simmer the soup, uncovered, for 15 minutes.

10. 10

    Remove the bay leaves. First add 1 tbsp of balsamic vinegar, taste, and add a maximum of the remaining ½ tbsp to your liking.

11. 11

    Season with black pepper and a little salt if needed.

12. 12

    Preheat the oven grill and briefly toast the baguette slices on both sides.

13. 13

    Divide the Gruyère over the toast slices and grill for 2–3 minutes until the cheese is golden brown.

14. 14

    Divide the soup among four bowls and serve with two Gruyère toasts per person.