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French Onion Soup with Grilled Cheese
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French Onion Soup with Grilled Cheese

1 h 50 minPara 4Nutri-Score C€€
de @arsenioeats105 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • yellow onions (cut thick)Frutas y verduras4 piezas
  • red onion (cut thick)Frutas y verduras1 pieza
  • butter (for the soup)Lácteos57 g
  • avocado oilDespensa15 ml
  • green apple (quartered)Frutas y verduras40 g
  • garlic cloves (minced)Frutas y verduras2 piezas
  • flourDespensa30 g
  • beef brothDespensa1,4 litros
  • chicken bouillon cube (grated)Despensa1 pieza
  • saltEspecias3 g
  • black pepperEspecias1 g
  • thyme sprigsFrutas y verduras4 piezas
  • bay leavesEspecias2 piezas
  • sourdough bread (sliced, some toasted for the topping)Panadería8 piezas
  • mozzarella (shredded and sliced)Lácteos200 g
  • butter (for the grilled cheese)Lácteos30 g
  • smoked gouda (sliced)Lácteos100 g
  • gruyère (shredded)Lácteos80 g

por ración

Nutrición

489kcal

Carbohidratos
44 g
Proteínas
20 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Cucharón
  • Horno
  • Fuente de horno

paso a paso

Preparación

  1. Caramelize the onions

    • Melt the butter with the avocado oil in a large pot.
    • Add the onions, green apple and garlic and cook low and slow, stirring often.
    • When the onions stick, add a splash of water and scrape up the browned bits; repeat until deep brown and caramelized.
    Paso 1

  2. Add the flour

    • Stir the flour into the caramelized onions and cook for about a minute.
    Paso 2

  3. Simmer the soup

    • Pour in the beef broth and add the grated bouillon cube, salt, pepper, thyme and bay leaves.
    • Simmer and reduce for a while, then remove the thyme and bay leaves.
    Paso 3

  4. Make the grilled cheese

    • Layer the gouda, gruyère and mozzarella between two slices of sourdough.
    • Butter the outside and cook on medium-low until golden and crispy on both sides and the cheese is melted.
    Paso 4

  5. Broil the soup topping

    • Ladle the soup into oven-safe bowls and top with toasted sourdough and shredded mozzarella.
    • Broil until the cheese is bubbling and golden.
    Paso 5
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