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Provençal Onion Soup | Aromatic with Tomatoes & Herbs
(0)
Under an hour
Gurkerl Küche
Eine aromatische Reise in den sonnigen Süden Frankreichs: Süße Zwiebeln, sonnengereifte Paradeiser und frischer Thymian vereinen sich zu einer wunderbar leichten, feinen Zwiebelsuppe. Serviert mit im Backrohr knusprig geröstetem Knoblauch-Baguette.
Preparation method
Preparation
Peel, halve, and thinly slice the onions. Finely chop three garlic cloves, setting aside one clove for the baguette. Wash the tomatoes and cut them into small cubes.
Cooking the onion soup
Heat 2 tbsp olive oil in a large pot. Add the sliced onions and slowly sweat over medium to low heat for about 15 to 20 minutes until wonderfully soft, translucent, and gently golden brown.
Add the chopped garlic, diced tomatoes, and fresh thyme sprigs. Gently sauté for another 5 minutes until the tomatoes start to break down and release their full aroma.
Chef's tip
For an even richer flavor experience, drizzle a few drops of fruity extra virgin olive oil directly over the hot soup before serving.
If you like a crispy cheesy touch, sprinkle the baguette slices with some grated Gruyère or mountain cheese before toasting them in the oven.
Ingredients
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