An hearty au gratin onion soup, suitable for a winter supper or perhaps after a late night out and to process an hangover.
Prepare the onion soup beforehand, and just work it off with bread and cheese in the oven before eating
The only time consuming about this recipe is the slow cooking of the onions, so have a drink while cooking!
French onion soup
1 kg onions, 50 g butter, 1 tbsp flour, 1 liter beef stock , 4 slices of bread, 150 g grated Comté, 2 sprigs of thyme, 2 leaves of laurel, salt and pepper
Cut the peeled onions into rings and fry until golden brown in butter over a low heat.
This can take a while, stir regularly to prevent burning.
Stir the flour into the onions and let it cook for a a few minutes .
Then add the stock and the herbs to the soup and let it simmer for 25 minutes. Season the soup with salt and pepper.
Bake the slices of bread crispy in some butter, divide the soup into 4 bowls. Put the bread on top and divide the cheese on the bread and the soup.
Let the cheese crust nicely in a hot oven.
Serve immediately and burning hot.
If you do not have a beef broth, feel free to use a cube for once, or even better, plain water!