Soupe à l'oignon française

  • 7 onions
  • 100 g (0,22 lbs) butter
  • 1 liter (33,68 oz) of broth
  • Thyme
  • Salt
  • Black pepper

For the top

  • 6 slices of baguette bread
  • 1 teaspoon grated cheddar cheese
  • finely chopped parsley

Peel the skins of the onions and chop the blarney. Melt the butter and fry the onions until they darken in color. Add the thyme and broth. Cover the pot and cook on low heat for 25 minutes. Flavor with salt and black-pepper.

Toast the breads on the oven grill, front to back. Sprinkle the cheddar cheese on them and leave in the oven until the cheese melts. Take the soups in bowls. Place the bread on them and sprinkle with chopped parsley. Serve hot.

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