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- Butter 4 tbsp
- Olive oil 1 tsp
- Garlic 4 large cloves
- Fresh thyme (chopped) 1 tsp
- Dry white wine 1/3 cup
- Potato 2 pcs. medium size
- Flour 1/4 cup
- Chicken broth (lightly salted) 8 cups
- Thick cream 3/4 cup
- Bay leaf 2 pcs.
- Grated Parmesan 1/3 cup
- Salt to taste
- Pepper to taste
- Sweet onion 1 kg.
- Main ingredients Potato, Onion
- Serving 6 servings
pan, knife, board, spatula
Step 1: prepare the ingredients.
Peel potatoes and onions. Cut the potatoes into medium sized cubes.
Cut the onion into half rings.
Step 2: fry the onions.
Heat the butter in a saucepan over low heat.
Put onion in it, salt, stir and simmer under the lid for 4-5 minutes.
Now remove the lid and cook over medium heat for 40 minutes. Shuffle every 5 minutes.
This is how the bow should look through 20 minutes.
And so through 40-45 minutes. Fragrant, caramelized.
Add chopped garlic and thyme to the onion.
Pour in the wine and simmer until it evaporates.
Step 3: add the potatoes.
Add potatoes to the onion.
Sprinkle it with flour.
And mix well. Cook for 2 minutes.
Step 4: add water.
Add chicken stock and mix very carefully.
Step 5: add the cream.
Then pour in thick cream and add bay leaves, cover and bring to a boil over medium heat.
Then cook 20-25 minutes or until the potatoes are cooked.
Remove bay leaves at the end and add grated parmesan. Remove from heat and serve.
Step 6: serve the French onion soup.
Serve French onion soup hot. You can supplement it with crispy croutons or crackers.
Enjoy your meal!