Delicious soup that will warm you up on a cold day. It's full of bold flavours and comes with an extra crunchy baguette with melting cheese. Let's do it!
Nutrition (1 serving)
- 389 kcal
- 32 g carbohydrates
- 19 g fats
- 17 g protein
Per 4 portions
- 3 onions
- 50 g of grass-fed ghee
- 2 tbsp beef bouillon paste
- 1 l water
- 150 ml white wines
- salt
- pepper
- bay leaf
- rosemary
- Thyme
- 1 whole wheat baguette
- 30 g hard cheese
Instructions
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First, let's prepare the onion base.
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Peel all and finely slice all the onions. In a saucepan, heat clarified butter. Add the onion, cover it with a lid and saute on medium heat. It will take about 40 minutes, but it's worth the wait.
Stir occasionally.
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When the onion is brown and reduced to about one half, add one tablespoon of beef bouillon and add water or stock.
Add the white wine, the sprig of the herbs (rosemary, thyme, bay leaves) and season with salt and pepper. Bring it to a boil so the flavour can combine and to cook off the alcohol.
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Serve the soup on its own or level it up with a toasted baguette.
Pour one portion of the soup into an oven‑proof saucepan. Top it with a slice of baguette, sprinkle over some grated cheese and bake.
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And now simply enjoy the symphony of flavours.
