Iris has to finish an essay this weekend. I hope to contribute with good food. She loves a traditional French onion soup and so it will be 😉.
I hate the smell of baked onions in my clothes and hair, so I prefer to plan this dish before my shower. Clean 4 large white onions, 4 shallots and 4 garlic cloves. Slice everything. Heat a pan. Melt 20 grams of butter. Add the vegetables. Close the pan. Allow to caramelize. Stir regularly. After approximately 30 minutes, add 2l of homemade chicken stock ( or use cubes) a few stems of fresh thyme and some bay leaves. I add 2 table spoons of white balsamic vinegar to intensify the sweetness. Allow to simmer for approximately 20-30minutes. Stir now and again. Taste, add pepper and salt.
Rub some garlic and butter on both sides of sliced sourdough bread. Toast for 3-4 minutes in the oven at 180°. Spread grated French cheese ( Comté) on each slice. Fill individual oven resistant bowls with the hot soup. Put 1 slice ( or 2 smaller ones) on each bowl and grill in the oven for a few minutes until golden brown.
Thanks delicious.nl for the February edition with lots of cosy recipes.