French Onion Soup

Ingredients

• 600 g onions
• 2 tbsp sunflower oil
• 2 tsp sugar
• Salt
• black pepper (freshly ground)
• 800 ml beef broth
• 150 ml dry white wine
• 2 Garlic cloves
• 1 tsp lemon juice
• 1 tsp fresh chopped thyme
• 4 slices baguette
• 100 g freshly grated Gruyère cheese

Instructions

1. 1.

   Peel the onions and cut them into thin rings. Heat the oil in a pot and slowly sauté the onions for about 10–15 minutes, stirring occasionally, until they soften. Season with sugar, salt, and pepper, then simmer for another 10 minutes, stirring sometimes, until golden brown. Add the broth and wine, bring to a boil, and let simmer for about 15 more minutes. Peel the garlic and press it into the soup, seasoning with lemon juice, salt, pepper, and thyme.

2. 2.

   Preheat the oven to 240 °C (grill). Place the French onion soup in four heat‑proof bowls. Top each bowl with one slice of baguette and sprinkle the cheese over it. Bake in the preheated oven for about 5 minutes until the cheese melts, then serve immediately sprinkled with fresh pepper.