Soup à l'Oignon

Great classic of French cuisine, the gratin onion soup is simple to prepare. And it should be simple. I therefore propose a version after all fairly standard but that will give you all the elements for this soup so comforting in winter! With its creamy-crisp crust forming and caramelized onions, it will be perfect!

Ingredients

Onions (500g)
Salted butter (70g)
Sugar (1 tablespoon)
Flour (1 tablespoon)
Water (2liters)
White wine (10cl)
Broth cube (1)
Gruyere cheese (200g)
Thyme,
Bay leaves
Pepper
Nutmeg
Salt

Elaboration

Peel the onions and cut into thin strips (or small pieces). Melt the butter in a large skillet over high heat enough.Add the onions. Onions should be colored without burning. You can add a little water if it really colors too. When the onions are well browned, add in the flour and the white wine. Mix well and remove from heat. Transfer the onions in a large saucepan and add two liters of water.

Add salt and pepper, add the broth cube, sugar, thyme and bay leaf. Close the lid and heat to boil. You can cook with the lid or without, depending on the size of the pot: in my case, I had to remove it because it was full. Cook 45 minutes over medium heat.

To serve, put a few pieces of bread in the bottom of the bowls (which resist baking!). Add some grated cheese. Fill the bowls with soup. Add new pieces of bread. What does it do? Simply because the fleet bread and cheese can remain on the surface, otherwise it would sink! Add cheese to cover the surface.

Lightly salt and add a little pepper and nutmeg. Place in the oven on "grill" until the cheese is nicely browned. Serve immediately without burning!