Onion soup au gratin with cantal cheese

Onion soup au gratin with cantal cheese
Among the seasonal soups that warm and lift the spirits, there is one that I particularly like. It is of course the onion soup au gratin. For a long time I thought that onion soup was a soup without much interest, a simple broth or swimming a few pieces of onions. I missed this delight for a long time.
With this recipe, we are far from the tasteless and rather diet soup. For a proper onion soup, it takes a little (a lot) of time. Indeed, the onions are long cooked. They slowly caramelize and take on a pretty golden color. The broth then gorges itself with these flavors. Here again, it is a question of taking your time and letting it simmer quietly. During this time, I toast the slices of bread which will then be generously covered with cheese and passed under the grill. What a treat !
I think I could prepare this soup every weekend in this season, it is so comforting.

Onion soup au gratin with Cantal cheese:

500g onions
30g butter
1 heaped tbsp of flour
1.5 liters of broth (vegetables)
4 nice slices of country bread
125 g cantal in-between
Fresh thyme
salt pepper
Slice the onions.
Melt the butter, then add the onions to a large saucepan. Brown for a few minutes, stirring, then cover for about ten minutes.
Remove the lid and continue cooking the onions over medium heat until they are caramelized, ie a dark brown color. They should not burn, so stir regularly. This step is quite long. Count about 30 to 45 minutes, depending on the power of the fire. If at any time you find that it sticks too much to the bottom of the pan, you can add a small trickle of water.
Add the flour and mix.
Then add the cold broth little by little, while mixing.
Bring to a boil and simmer for another 20 to 30 minutes. The soup will reduce a little and soak up the flavors.

Onion soup au gratin with cantal cheese
Meanwhile, brown the bread in the toaster or in the oven at 180°C for about 10 minutes.
Preheat the oven to 220°C.
Pour the soup into 4 bowls. Arrange the slices of bread on top and cover with the grated cantal cheese. Season and sprinkle with thyme.
Let brown for a few minutes. Serve immediately.

Onion soup au gratin with cantal cheese

To finish: if you don’t have bowls that go in the oven or if you just don’t want to bother, you can also pass only the toasted bread and covered with cheese in the oven. You will then come and place the toast on the soup. That’s what I did for these photos, because I wanted you to be able to see the color of the soup well. I like this way of doing things just as much.
You can also use baguette slices. In this case, count 3 per bowl.

You can choose cheeses other than Cantal.

I use vegetable broth (or chicken if my soup is not vegetarian). You can also leave it out, it’s just as good.

Caramelizing the onions takes quite a long time. So, I advise you to prepare a little more (not too much either), to have some for another recipe. In a hot dog, a burger, with meat, it’s delicious. I don’t do batch cooking, but I always try to make my preparations as profitable as possible.

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