Baked Onion Soup with Cheese
Hearty lunch from Mediterranean cuisine? Try the Spoonsparrow recipe for onion soup baked with cheese.
Ingredients
- 800 g onions
- 1 tbsp butter
- 1 tsp raw cane sugar
- Salt
- Pepper
- 1 l beef broth
- 2 tbsp white wine vinegar
- 2 Garlic cloves
- 1 tsp lemon juice
- 4 slices whole‑grain baguette
- 80 g Gruyère cheese
Instructions
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1.
Peel the onions and slice them into thin rings. Heat butter in a pot and slowly sauté the onions over low heat, stirring occasionally for about 10 minutes until they soften. Season with raw cane sugar, salt, and pepper, then simmer for another 10 minutes, stirring occasionally, until golden brown.
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2.
Deglaze with broth, add vinegar, bring to a boil, and let it simmer for an additional 15 minutes. Peel the garlic cloves and press them into the soup. Adjust seasoning with lemon juice, salt, and pepper.
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3.
Fill oven‑proof ramekins (e.g., ceramic bowls) with the onion soup. Place one slice of whole‑grain baguette on top of each bowl, grate cheese over it, and sprinkle evenly. Bake in a preheated oven at 250 °C (220 °C fan‑forced; gas: highest setting 4 or 5) for about 5 minutes until the cheese is melted and lightly browned.
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4.
Remove the baked onion soup from the oven and serve immediately while hot.
