This onion soup always reminds me of my first summer in France. It was in the small village of Pau, a place in the middle of the Pyrenees near the sea and Biarritz.

My French teacher put me in touch with this family who were looking for a girl to take care of the children, so that summer was my first time in France and my first job, all in one.

From those weeks I brought my passion for French cuisine, puff pastry and soups, some of my favorites I met that summer in Pau. I was very lucky to find that family in which everything was shared and in which there was as much laughter as there were children playing.

And By clicking here you can watch the video of this onion soup that is a dream.

Ingredients

• 5 onions
• 75 g butter
• 1.5 liters of broth (I used meat but you can use chicken and vegetables)
• 1 tablespoon of flour
• 1 teaspoon soy sauce
• 2 tablespoons brandy or cognac
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 Bay leaves
• a few black peppercorns
• salt to taste
• A loaf of bread
• 1 clove of garlic
• 1 tablespoon extra Viurgen olive oil
• 60 g grated Gruyere or Emmental cheese
• Salt

Directions

Peel and cut the onions and chop them into thin wheels along with the garlic clove. Put the butter in a saucepan and when it is almost melted, add the onions. Let it sauté without haste over medium heat, until it acquires a nice golden color. We will need about 25-30 minutes over low heat.

Then add the flour and let it brown for a few minutes. Prepare a bundle with a piece of cheesecloth, putting the herbs and pepper inside. Then add the hot broth and the bundle. Let it cook for 15 minutes over medium heat.

Meanwhile, cut the loaf of bread into slices and put them on a baking tray. Dip them in a little olive oil and gratin them until toasted and crispy. Rub with a clove of garlic and set aside.

Fill a bowl with the soup. Put the toasted bread on top and sprinkle with the grated Gruyere cheese. Grill in the oven for a few minutes until the cheese melts, and voilà!

Tips and Tricks

• You can add a little red wine
• The soup holds up very well for several days in the fridge in an airtight container
• Difficulty: medium
• Preparation time: 45 minutes
• Servings: 6

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