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French Onion Soup with Noilly Prat & Comté | Delicately Gratinéed
(0)
20 min
Under an hour
Gurkerl Küche
Ein edler Pariser Bistro-Klassiker: Fein gehobelte Zwiebeln werden langsam in Butter goldbraun karamellisiert, mit feinherbem Wermut (Noilly Prat) und kräftiger Rinderbrühe abgelöscht und mit geröstetem Baguette sowie nussigem Comté im Backrohr knusprig gratiniert.
Ingredients
Preparation method
Preparation & Caramelisation
Peel the onions, halve them, and slice into fine half-rings. Peel and finely chop the garlic cloves.
Melt the butter in a heavy casserole dish over medium heat. Add the onions and cook gently for about 30 to 35 minutes, stirring occasionally, until deeply golden brown and delightfully sweet. Stir in the chopped garlic during the last 2 minutes.
Soup Base & Simmering
Dust the smooth wheat flour over the caramelised onions and cook for 1 minute while stirring.
Chef's tip
The secret lies in patiently caramelising the onions over gentle heat – the slower they cook, the deeper their natural sugars and full flavour develop.
The subtly dry French vermouth Noilly Prat gives the classic onion soup a delicate floral herbal note and provides bistro-style elegance at a gourmet level.
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