A delightful twist on the classic onion soup, featuring a rich broth and golden, cheesy croutons.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the sliced onions, sugar, thyme, salt, and pepper to the saucepan.
Stir occasionally to prevent sticking and ensure even caramelization.
Stir in the flour and cook for 1 minute.
Cook the flour thoroughly to avoid a raw taste.
Pour in the wine and broth, then bring to a simmer.
Deglaze the pan with the wine to incorporate all the flavors.
Simmer the soup on low heat for 30 minutes.
Cover the saucepan to retain moisture and enhance flavor.
Toast the baguette slices under the broiler until lightly golden.
Watch closely to prevent burning.
Rub the toasted bread with garlic and brush with olive oil.
The garlic adds a subtle yet aromatic flavor.
Ladle the soup into ovenproof crocks, top with croutons, and sprinkle with cheese.
Ensure the cheese covers the croutons completely for a gooey topping.
Bake in a preheated oven at 450°F until the cheese is bubbly and golden.
Place the crocks on a baking sheet for easy handling.
Serve the soup hot and enjoy.
Garnish with a sprig of thyme for a touch of elegance.
Continua nella nostra app per un'esperienza migliore
