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Onion Soup

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Ingredients

6 portion(s)

Onion Soup

  • 80 g Gruyere cheese, cut into pieces
  • 20 g butter or 2 tbsp duck fat
  • 500 g onions, peeled, cut into halves
  • 20 g flour
  • 200 g white wine
  • 800 g water
  • 1 cube chicken stock
  • 1/2 tsp salt
  • 2 pinches of pepper
  • 12 slices of baguette, dry
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Recipe's preparation

    Onion Soup

  1. Place Gruyere cheese into mixing bowl and grate 6 sec/speed 7, transfer into bowl and set aside.

  2. Place butter into mixing bowl and heat up 1 min/90C/speed 1.

  3. Add onions and chop 6 sec/speed 4 and saute 5 min/100C/speed 1.

  4. Add flour and mix 10 sec/Counter-clockwise operation/speed 3.

  5. Add white wine, water and chicken stock cube and cook 120 min/100C/Counter-clockwise operation/speed1.  While cooking, preheat oven (grill) to 210C.

  6. Season soup with salt and pepper and mix 20 sec/Counter-clockwise operation/speed 1.  Then pour into heat-proof soup bowls, place 2 baguette slices on top and sprinkle with grated Gruyere cheese.  Place soup bowls int the oven until cheese is melted and slighyly brown.  Serve immediately.

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Tip

This is from our International cookbook "My Way of Cooking".

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • A tad bland but thankyou for

    Submitted by kyliebrusensky on 24. June 2015 - 22:54.

    A tad bland but thankyou for sharing

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  • Really good winters night

    Submitted by jaikmac on 22. November 2013 - 19:19.

    Really good winters night soup, I was a little cautious, however was really great. So easy with Thermie. Thanks.

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  • Easy and delicious; we had

    Submitted by Sydney on 19. March 2013 - 15:52.

    Easy and delicious; we had some for lunch, it made enough for six. Husband was impressed with the flavour of the soup and texture of the onions. I used cheddar cheese on ciabatta as that's what we had in the fridge.  

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  • I used beef stock because

    Submitted by gep67 on 14. July 2012 - 22:39.

    I used beef stock because more traditional, but was worried would taste unusual with the white wine - no problem though and tasted great. I actually cooked for longer than 20 mins and left the MC off so the alcohol would cook off.

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  • So I'm just going to go out

    Submitted by Chantimama on 3. June 2012 - 19:35.

    So I'm just going to go out on a limb here and guess that it's meant to be 20 mins in step 5, and not 120?  I've done a bit of searching for other onion soup recipes and they all seem to be around 20 mins.  Other than the time being a bit off, this one seems like it will be the tastiest.  Am making this tonight and trying 20 mins.  : Cooking 1

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  • This looks really good. And

    Submitted by daniellehcp on 22. May 2012 - 10:01.

    This looks really good. And to get thermie to chop the onion will save lots of tears with the original version. Thanks!

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