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Onion soup baked under a cheese crust

Onion soup baked under a cheese crust, Prescriptions, Any category, Appetizers, Any kitchen, French cuisine, Onion soup

Ingredients portion 6

Butter 5 tablespoons

Extra virgin olive oil 4 tablespoons

Yellow onion 1kg

Sugar ¾ teaspoon

Salt to taste

Dried thyme ½ teaspoon

Ground black pepper to taste

Wheat flour 1.3 teaspoons

White dry wine 0.6 glasses

Beef broth 10 cups

French baguette 12 pieces

Garlic 2 cloves

Grated Gruyere cheese 200g

Cooking instructions 1 hour and 40 minutes

1 In a large saucepan over a medium heat, melt the butter and add 2 tablespoons olive oil. Add the onion cut into thin half rings, sugar, thyme, salt and pepper. Cook, stirring, for 30-35 minutes until golden brown. Sprinkle in the flour and stir to combine.

2 Increase the heat slightly and pour in the stock and wine. Bring to the boil, reduce the heat, cover and simmer for 30 minutes.

3 For the croutons, toast the bread slices in a toaster or grill until dry (do not overcook), rub in the garlic and brush with the remaining olive oil. Lightly toast again.

4 Preheat the oven to 230 degrees.

5 Pour the soup into baking dishes, place 2 croutons on top of each and sprinkle generously with cheese. Bake until golden, 12 to 15 minutes. Serve immediately.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .