Ingredients for 4:
- 3 onions
- 3 shallots or scallions
- 1 clove garlic
- 1 sprig of fresh thyme
- 1 tablespoon butter
- 1 liter of chicken or vegetable broth
- 2 glasses of water
- 1 piece of Emental cheese
- 100 milliliters of white wine
- 1 salt pizza
- 1 splash of olive oil
- 1 pinch of pepper
- Skillet
Preparation:
1. Remove all the skin from the onions and cut them into slightly thick feathers.
2. Melt the butter a little and add a splash of oil.
3. When the butter has melted, add the onions along with the shallots and cook over low heat with the pan covered for about 30 minutes, stirring from time to time.
4. When you see that the onion is poached, slightly golden and caramelized, remove the lid and add the white wine to the pot. Stir constantly until the alcohol evaporates.
5. Add the broth along with the water, stir and continue cooking the soup over low heat for an hour. Also take advantage and place the thyme branch in the pot so that it gives off its smell.
6. Cut the bread into slices and put them to toast. Once golden brown on both sides, rub the surface of each toast with the halved garlic clove.
7. After the hour of cooking, check how the soup is going, remove the sprig of thyme and correct the seasoning by adding salt and pepper to taste.
8. Finally, serve the soup in casseroles, place a layer of grated cheese and take it to the oven to gratin for about 5-10 minutes until you see that a layer of crunchy cheese has formed.