This soup has a surprisingly complex flavor for how simple it is. After simmering, it is served topped with garlic toasts and melted cheese.
Ingredients
35.5 OZ / 1000 G yellow onions
2 CLOVES garlic
3 TBSP butter
1 TSP thyme
21 OZ / 600 ML beef stock
1 TSP fine sea salt
0.5 TSP black pepper
1 EA bay leaf
4 EA baguette
4.5 OZ / 125 G Emmental cheese
Directions
Halve and peel the onions, then thinly slice.
Peel the garlic.
Very thinly slice one of the garlic cloves.
Set the second garlic clove aside.
Add the butter to the mixing bowl and melt for 2 minutes / 212°F|100°C / speed 1.
Add the onions to the mixing bowl. Removed the measuring cup, cook for40 minutes / 265°F|130°C / speed 1.
Scrape the bottom of the bowl to ensure nothing catches.
Add the sliced garlic and thyme and cook for 5 minutes / 250°F|120°C / speed 1.
Add the stock, salt, pepper, and bay leaf. Cook the soup for 30 minutes / 212°F|100°C / speed 1.
While the soup cooks, preheat the oven to 425°F (220°C).
Ladle soup into ovenproof soup bowls and set bowls. Rub each slice of bread with the remaining garlic clove. Place one baguette slice on top of each bowl of soup, and sprinkle with cheese.
Bake for 10 minutes. Serve soup sprinkled with parsley.
