French Onion Soup au Gratin with Gruyère

Method

• 1
  Preheat the oven to 190 °C.
• 2
  Slice the baguette into pieces about 6 mm thick, spread them on a baking sheet, and toast in the oven for 5–7 minutes until golden brown. Set aside.
• 3
  Prepare a bouquet garni: Cut off a green piece of washed leek about 10 cm long. Wrap the bay leaf, thyme, and parsley stems in it and tie tightly with kitchen twine.
• 4
  Halve the onions and cut them into fine strips.
• 5
  In a large pot, melt the butter over medium heat. Add the onions and sauté, stirring occasionally, for about 10 minutes until translucent.
• 6
  Reduce the heat, cover, and simmer the onions for 5 minutes. Stir and simmer covered for another 5 minutes.
• 7
  Remove the lid and slowly caramelize the onions to a dark brown, stirring frequently. This will take about 20–25 minutes. Patience is key to flavor here!
• 8
  Sprinkle the flour over them and toast for 1 minute, stirring. Add the bouquet garni, deglaze with white wine, and stir well.
• 9
  Let the wine reduce almost completely. Pour in the beef broth, add salt and pepper, and bring to a boil.
• 10
  Reduce the heat to a minimum and let the soup simmer gently for about 30 minutes, stirring occasionally.
• 11
  Remove the bouquet garni and season the soup with salt again if needed.
• 12
  Turn on the grill function of the oven.
• 13
  Pour the hot soup into oven-safe bowls.
• 14
  Place 2 toasted baguette slices in each bowl. Top with the cheese slices and generously sprinkle with the remaining grated Gruyère.
• 15
  Briefly gratinate the bowls in the oven until the cheese is melted and bubbling golden brown.
• 16
  Carefully remove the bowls from the oven and serve immediately. Enjoy your meal!