Onion Soup
The onion soup stands out with its diverse flavors and nutritional value. Carefully crafted from roasted onion slices, it simmers in a nourishing blend of water and milk. Ideal for the fall and winter months, this soup offers a warm and delightful experience. Best enjoyed during lunch or dinner, it provides a satisfying and vitamin-rich meal.
- 4 onions
- 3 dl of milk
- 4 thin slices of Gruyère cheese
- Pepper
- Nutmeg
- 1 teaspoon of olive oil
Peel the onions.
Slice three of them and sauté them in a non-stick saucepan with a teaspoon of olive oil for ten minutes until they are golden.
Add 8 deciliters of water, milk, nutmeg and pepper and cook covered for an hour.
Then blanch the last onion cut into slices for 3 minutes in boiling water, cover it with gruyere.
Brown it under the grill and place it on the soup when serving.
Serve the onion soup in individual bowls with slices of onion.
Garnish the soup with toasted Gruyère cheese slices.
Present the soup in cups alongside fresh bread.
Serve it in a large bowl with additional onion and cheese slices.
Sprinkle a light dusting of chopped parsley on the soup.