French Onion Soup

 

French Onion Soup

Fixings

•     1/2 cup unsalted spread
•     4 onions, cut
•     2 garlic cloves, slashed
•     2 narrows leaves
•     2 new thyme branches
•     Fit salt and newly ground dark pepper
•     1 cup red wine, around 1/2 jug
•     3 storing tablespoons universally handy flour
•     2 quarts hamburger stock
•     1 roll, cut
•     1/2 pound ground Gruyere

Headings

Soften the stick of margarine in an enormous pot over medium hotness. Add the onions, garlic, narrows leaves, thyme, and salt and pepper and cook until the onions are extremely delicate and caramelized, around 25 minutes. Add the wine, heat to the point of boiling, diminish the hotness and stew until the wine has dissipated and the onions are dry, around 5 minutes. Dispose of the narrows leaves and thyme twigs. Dust the onions with the flour and give them a mix. Turn the hotness down to medium low so the flour doesn't consume, and cook for 10 minutes to cook out the crude flour taste. Presently add the meat stock, take the soup back to a stew, and cook for 10 minutes. Season, to taste, with salt and pepper.Easy-italian-pasta.

At the point when you're prepared to eat, preheat the oven. Organize the roll cuts on a baking sheet in a solitary layer. Sprinkle the cuts with the Gruyere and cook until effervescent and brilliant brown, 3 to 5 minutes.

Scoop the soup in bowls and float a few of the Gruyere bread garnishes on top.

Easy-hamburger-casserole.

Elective technique: Ladle the soup into bowls, top each with 2 cuts of bread and top with cheddar. Put the dishes into the stove to toast the bread and dissolve the cheddar. Appreciate it !!!