French Onion Soup

(serves 6)

• 3 tbsp. olive oil

• 675 g onions, cut into thin rings

• 4 garlic cloves, 3 finely chopped and 1 cut in halves

• 1 tsp. sugar

• 2 tsp. chopped fresh thyme, plus a few sprigs for garnish

• 2 tbsp. flour

• 125 ml dry white wine

• 2l vegetable stock

• 6 slices of baguette

• 300 g Gruyère, grated.

1 Heat the olive oil in a large saucepan over medium to low heat and sauté the onions, stirring occasionally, 10 minutes, until they begin to brown. Stir in crushed garlic, sugar and chopped thyme, reduce the temperature and cook, stirring occasionally for 30 minutes until the onions are golden brown.

2 Sprinkle the flour over the onions and sauté for 1-2 minutes, stirring constantly. Add the wine. Gradually stir in the broth and bring to the boil. Skim the forming on the surface foam. Reduce the heat and simmer for 45 minutes.

3 Meantime, preheat the oven grill. Toast the bread on both sides under the grill, then rub the surfaces with the garlic halves.

4 Pour the soup on six soup bowls and place them on a baking sheet. Cover each serving with a slice of bread and spread the cheese on the slices. Grill for 2-3 minutes in the oven until the cheese melts. Garnish with sprigs of thyme, and serve immediately.

My Tips:

• for a lactose free and vegan option exclude cheese (Gruyère).

Source: „Easy Suppen“ (Book), Love Food (Parragon Books Ltd)