The second recipe of our episodes in Paris arrives in time to enjoy the chill: onion soup au gratin Super traditional French dish, just sit in a cafe to see the bubbling pots from the kitchen (and die of desire to set off the crust of cheese, kkk!). The soup is very different preparation than I expected, and the result, as well as delicious, it is very beautiful: love golden brown the onion gets in preparation! Come see how:


4 large onions
50 g (4 tablespoons tablespoons) butter
1 tablespoon (soup) of wheat flour
250 ml (1 cup) white wine
1.5 L (6 cups) of water
4 slices great bread
100g grated cheese (hint: Gruyere)
salt and pepper to taste



Peel the onions, cut them in half and chop them into slices. In a saucepan put the butter and add the onion to brown. Let it brown, stirring constantly so as not to grab. If you are getting a little dry and beginning to burn, throw a little water. The important thing is the onion is darker golden, without burning. Add the flour, mix well and place the wine. Let evaporate the strong smell of alcohol and add water. Simmer for about 20 minutes. Season with salt and pepper. Meanwhile, take a light toast the bread slices and arrange in the bottom of 4 containers that can go in the oven (or if you prefer to put in a larger baking sheet, but it is best to bake individual portions). Pour the soup over the bread, it will soak a bit and float. Top with grated cheese and light the oven until gratine. Makes 4 servings.


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