French Onion Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven at 180 degrees.

Step 2

Boil water for the vegetable stock

Step 3

Slice the onion into thin half round and bake them in thr pan with butter until they are glazed and little browning on thr sides appear.

Step 4

Coat the onion with flour to thicken the soup, bake for 2 or 3 minutes. Throw in a glass of wine.

Step 5

Throw in the vegetable stock and bring to a boil. Boil for 15 minutes while adding the fresh thyme leaves and pepper.

Step 6

While boiling and reducing the soup, bake the baguette in the oven according to the packaging. If the baguette isn't a bake-off baguette, make the baguette somewhat moist under the tap and bake for 7 minutes. When you take it out of the oven, cut the bread, layer with a little bit of olive oil, gruyere cheese and some salt and pepper and throw it back into the oven to melt the cheese (around 4-7 minutes).

Step 7

Add pepper or more vegetable cube stock to taste to the soup and serve with some gruyere on top and the pieces of baguette from the oven.