Onion Soup
The French onion soup from Spoonsparrow is rich in fiber that supports your digestion.
Ingredients
- 800 g onions
- 2 tbsp sunflower oil
- 1 tsp sugar
- Salt
- Pepper
- 800 ml beef broth
- 200 ml dry white wine
- 2 Garlic cloves
- 1 tsp lemon juice
- 8 slices baguette
- 2 sprigs thyme
- 80 g Gruyère cheese
Instructions
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1.
Peel the onions and cut them into thin rings. Heat oil in a pot and slowly sauté the onions for 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.
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2.
Add broth and wine, bring to a boil, and let it simmer for about 15 more minutes.
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3.
Meanwhile, peel the garlic and press it into the soup, seasoning with lemon juice, salt, and pepper. Wash the thyme, shake off excess moisture, finely chop it, and grate the cheese.
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4.
Fill four oven-safe ramekins (e.g., ceramic bowls) with the onion soup. Place two slices of baguette on top of each and sprinkle with the thyme‑mixed cheese. Lightly season with pepper and bake in a preheated oven on the grill setting for about 5 minutes until the cheese melts. Remove from the oven and serve immediately.
