Sup Bawang

Name: Sup Bawang
Cuisine: french
Ingredients: 6 large yellow onions, thinly sliced; 3 tbsp unsalted butter; 2 tbsp olive oil; 1 tbsp all-purpose flour; 1.5 L beef stock (preferably homemade); 250 ml dry white wine; 2 tsp fresh thyme leaves; 1 bay leaf; Salt and freshly ground black pepper to taste; 1 baguette, sliced 1 cm thick; 150 g Gruyère cheese, grated

French Onion Soup

Bahan

6 large yellow onions, thinly sliced
3 tbsp unsalted butter
2 tbsp olive oil
1 tbsp all-purpose flour
1.5 L beef stock (preferably homemade)
250 ml dry white wine
2 tsp fresh thyme leaves
1 bay leaf
Salt and freshly ground black pepper to taste
1 baguette, sliced 1 cm thick
150 g Gruyère cheese, grated

Cara Membuat

11. In a heavy-bottomed pot, melt butter with olive oil over medium heat and add the sliced onions.
22. Cook, stirring frequently, for 30‑40 minutes until the onions are deep golden and caramelized, adjusting heat to prevent burning.
33. Sprinkle flour over the onions, stir for 2 minutes to form a roux, then deglaze with white wine, scraping up browned bits.
44. Add beef stock, thyme, bay leaf, salt, and pepper; bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
55. While the soup simmers, preheat the oven to 200 °C, place baguette slices on a baking sheet, brush lightly with butter, and toast until golden, about 5 minutes.
66. Ladle hot soup into oven-safe bowls, top each with a toasted baguette slice and a generous layer of grated Gruyère.
77. Place bowls under a broiler until the cheese bubbles and turns golden brown, about 3‑4 minutes.
88. Serve immediately, garnished with a sprig of fresh thyme if desired.

Sumber: llm-generated