French Onion Soup with Leeks and Farm Bread
- 2 liters/8 cups vegetable or beef broth
- 115g/4 tablespoons butter
- 6g/1 teaspoon black pepper
- 30g/2 tablespoons fresh thyme or 5g/1 teaspoon dried thyme
- 6g/1 teaspoon salt
- 120g/4 slices of crusty bread(Farm bread)
- 250g/2 cups grated Emmental cheese (31% fat content)
- 15g/3 sprigs fresh parsley
- 450g/1 pound yellow onions, thinly sliced
1. Preheat your oven to 350°F or 175°C.
2. In a large saucepan melt 30 milliliters of butter over medium heat and add the sliced onions and cook until they are softened and caramelized stirring occasionally.
3. Add the salt pepper and thyme to the saucepan and stir well to combine.
4. Pour in 475 milliliters of vegetable or beef broth and bring the mixture to a boil then reduce the heat to low and simmer for 10 minutes.
5. Meanwhile slice the bread into 2.5 centimeter thick rounds and place them on a baking sheet and dot the top of each round with the remaining 30 milliliters of butter.
6. Place the baking sheet in the oven and bake the bread until crispy and golden about 10-12 minutes.
7. To assemble the soup place a few slices of the toasted bread in the bottom of a bowl and ladle the hot onion soup over the bread and top with a sprinkle of grated cheese and a sprig of parsley and serve immediately and enjoy.
- saucepan
- oven
- baking sheet
- spoon
- cheese grater
- cutting board
- knife
- serving bowls
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