Onion Gratin Soup

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 20 min Cook: 15 min

Ingredients

Onion (medium) 1
Butter 2 tsp
Pepper as required
Baguette slices 2
Gruyere cheese as required
Chicken stock 400ml

Method

1
Slice the onions and add to a pan with the butter. Fry for 20 minutes on low heat until well caramelised.
2
After 10 minutes, it starts to brown but this is not enough. Continue frying slowly for a further 10 minutes.
3
After 20 minutes, you've reached this point - well done! It should have reduced to about a quarter.
4
Add 3/4 chicken stock cube to 400ml water and pour into the pan. Simmer for 15 minutes on medium heat to reduce to 2/3.
5
Pour the soup into an ovenproof serving bowl and top with the two slices of baguette. Sprinkle with lots of grated cheese.
6
Put into a preheated oven 180C for 10 minutes until the cheese has melted - enjoy piping hot!

Tips & Note

●You can use beef stock instead of chicken stock if you like. It's better to use 1/2 or 3/4 of the stock cube as the cheese will provide a lot of salt.
●I used Swiss Gruyere cheese, often used in a fondue. It's not that salty, but you can use your favourite cheese.

Onion Gratin Soup

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 20 min

Cook: 15 min

Ingredients

Onion (medium) 1
Butter 2 tsp
Pepper as required
Baguette slices 2
Gruyere cheese as required
Chicken stock 400ml

Onion Gratin Soup

Recipe ID :2267 Posted on 27 DEC 2016

Serves 1

Prep 20min
Cook 15min
views 985
printed 3

saved 0

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

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Ingredients

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1
2 tsp
as required
2
as required
400ml

Method

Prep
20min
Cook
15min
1
Slice the onions and add to a pan with the butter. Fry for 20 minutes on low heat until well caramelised.
2
After 10 minutes, it starts to brown but this is not enough. Continue frying slowly for a further 10 minutes.
3
After 20 minutes, you've reached this point - well done! It should have reduced to about a quarter.
4
Add 3/4 chicken stock cube to 400ml water and pour into the pan. Simmer for 15 minutes on medium heat to reduce to 2/3.
5
Pour the soup into an ovenproof serving bowl and top with the two slices of baguette. Sprinkle with lots of grated cheese.
6
Put into a preheated oven 180C for 10 minutes until the cheese has melted - enjoy piping hot!

Tips & Note

●You can use beef stock instead of chicken stock if you like. It's better to use 1/2 or 3/4 of the stock cube as the cheese will provide a lot of salt.
●I used Swiss Gruyere cheese, often used in a fondue. It's not that salty, but you can use your favourite cheese.

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