Baked Onion Soup

Name: Baked Onion Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 60 g Comté cheese (grated after peeling); 2 Onion (sliced thinly); 1/2 cloves Garlic (minced); 1 tbsp Salad oil; 10 g Butter; to taste Salt; to taste Pepper; 3~4 cm French bread (cut into 1 cm thickness); 1 Chicken stock cube; 3 cups Water

Classic French onion soup baked with Comté cheese.

50 min

Easy

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Ingredients

Comté cheese (grated after peeling) 60 g

Onion (sliced thinly) 2

Garlic (minced) 1/2 cloves

Salad oil 1 tbsp

Butter 10 g

Salt to taste

Pepper to taste

French bread (cut into 1 cm thickness) 3~4 cm

Chicken stock cube 1

Water 3 cups

Instructions

Prepare the vegetables

Slice the onions thinly. Mince the garlic.

Sauté the onions

Heat the butter and salad oil in a pot. Add the minced garlic and sauté over medium heat until fragrant. Add the onions, sprinkle with a pinch of salt, and continue cooking. When the onions begin to color, reduce the heat to low and cook until they turn a deep amber.

Build the broth

Pour in the broth, stir to combine, and once it comes to a boil, season with salt and pepper to taste.

Bake and serve

Peel the Comté and grate it into a fine powder. Slice the French bread into pieces about 1 cm thick. Ladle the soup into heatproof cups, lay the bread on top, sprinkle generously with the grated Comté, and bake in a 250°C oven for 10 minutes.