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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//speed 3.

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

  6. Season soup with salt and pepper and mix 20 sec//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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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