French onion soup

Recipe from: 3 june 2010

Ingredients 13
Servings 1
Minutes 5 mins


Serving Change
  • 5
  • 3
    glasses of red wine
  • 750
    fresh beef or chicken stock
  • 300
    gruyère cheese, grated
  • 8
    thick slices of stale baquette
  • 3
  • 1
    large dried bay leaf
  • 1
    fresh thyme
  • 4
    balsamic vinegar
  • 2
    shots of brandy
  • 30
  • salt and pepper
  • 10
    Italian parsley


5 mins
Peel the onions and garlic and slice them thinly, melt the butter and sauté everything in a large pan until they are brown.

Stir well before adding the red wine, the stock, the vinegar and the brandy and then bring to the boil and simmer for about 10 minutes – check and correct the seasoning.

Toast the bread now and top each slice with the grated cheese and place under the grill until the cheese is melted.

Now put the bread on top of the soup that has remained in the pot, sprinkle some more cheese over them and put it under the grill again until it turns brown and the cheese has melted.

Cover with freshly chopped parsley and serve right out of the pot at the table.

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