Onion soup by Laurent Mariotte

Ingredients

4 servings

• 600 g of yellow onion
• 40 g of butter
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 8 toasted baguette slices
• 160 g of grated Gruyère

Steps

1. 1

   Peel and thinly slice the onions.

2. 2

   Melt the butter in a saucepan over low heat. Add the onions, cover, and cook for 10 minutes, stirring occasionally.

3. 3

   Remove the lid and continue cooking for 15 minutes, stirring regularly.

4. 4

   Bring 1.3 liters of water to a boil. Pour 1 ladle of boiling water into the saucepan and stir vigorously.

5. 5

   Add the rest of the water and let simmer for 15 to 20 minutes until the soup has reduced by a quarter. Season with salt and pepper.

6. 6

   Pour the soup into 4 heat-resistant bowls. Add 2 slices of bread to each bowl, sprinkle them with grated Gruyère, then brown them under the oven broiler.

7. 7

   Enjoy this soup while it is very hot.