Fountain onion soup with cheese
Ingredients (4 people)
- 400 gr. of onion from Fuentes de Ebro
- 40 gr. of butter
- 100 ml. dry white wine
- 800 ml. of beef broth
- Salt
- freshly ground black pepper
- 1 clove garlic
- 1 tablespoon of olive oil
- 8 slices of bread
- 50 gr. of Beaufort or grated Laguiole
Preparation
Peel and cut the onions into thin strips. Stir them with butter in a saucepan and add the wine and the broth. Add salt and pepper, and let everything cook for 30 minutes.
On the grill. Peel and mash the garlic and then beat it with the oil. Brush the toasted bread slices, sprinkle with cheese and put them in the grill.
As a variation, you can thicken the soup with butter mixed with flour and accompany it with slices of toast. This way, you could do without the grated cheese.