Onion soup au gratin with meat croutons and cheese

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1.25 kg Onions
  • 1–2 Garlic cloves
  • 5–6 Branches of fresh thyme
  • 2 l clear soup
  • 75 g Butter or margarine
  • 300 ml dry white wine
  • 7-10 Tbsp Pepper
  • 8 discs (approx. 120 g) Baguette
  • 250 g Pork sausage
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 80 g grated cheese (e.g. medieval Gouda or Comté cheese)

Directions

  1. 1

    Peel onions and garlic. Cut onions into fine rings, chop garlic very finely. Wash thyme and shake dry. Pluck the leaves from 2-3 stems

  2. 2

    Heat the stock. Heat 40 g of fat in a large pot, fry onions and garlic in it until they begin to brown slightly. Deglaze with stock and white wine. Season with pepper, add 3 stems of thyme and bring to the boil. Cover and simmer for 15-20 minutes

  3. 3

    Spread slices of baguette with ground pork. Heat 35 g fat in a large pan and roast the slices first from the bread side. Then turn them over and fry the mead side until golden brown. Remove from the pan

  4. 4

    Season onion soup with salt, pepper and possibly a pinch of sugar. Pour the soup into ovenproof cups or plates. Cover each with one metric crouton and sprinkle with cheese and thyme. Gratinate under the preheated grill for 4-5 minutes. Garnish with thyme if desired and serve immediately

Nutrition Facts

KCAL
310 kcal
CARBS
16 g
FATS
19 g
PROTEINS
15 g

Categories & Tags

Snacks/PartyMain dishParty