Onion soup with cheese and croutons

Thick fragrant soup with cheese and croutons will always cheer you up! Onion soup is a recipe from such a group of dishes that you seem to hear about often, but you forget to try to cook it yourself. Strange, but okay. This time I took a firm grip on the goal and the onion soup turned out to be quite good.

Maria Kruus

The author of the recipe

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Composition / ingredients

servings:

Onion (small, finely chopped)

Garlic (chopped)

Olive oil

0.33

Flour

Broth (beef)

White wine (dry)

0.25

Cumin

0.5

Bay leaf

Ground black pepper

to taste

Salt

to taste

White bread (French - 1 piece)

Hard cheese (Swiss, grated)

360

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 36 % 5 g

Carbohydrates 36 % 5 g

84 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 50 min

Step 1:
Necessary products
Step 2:
Chop the onion
Step 3:
Chop garlic
Step 4:
Preheat the oven over medium heat. Fry the onion and garlic in olive oil until golden brown. Pour flour into the pan, fry, stirring well, until golden brown.
Step 5:
Pour in the wine, broth, bring to a boil.
Step 6:
Put the bay leaf and cumin. Cover with a lid and simmer for about 20 minutes, until the smell of alcohol disappears. Add salt and pepper to taste.
Step 7:
While the broth is cooking, cut the French bun into slices, about 1 cm thick. Dip the bread slices in the remaining olive oil on both sides. Fry the bread in a frying pan until golden brown.
Step 8:
Preheat the oven to 180 degrees. Pour the broth into heat-resistant plates, put croutons on top and sprinkle with grated cheese. Place the plates on a baking sheet and cover with foil. Bake for about 5 minutes in a preheated oven.
Step 9:
Bon appetit