Everytime I visit a book shop (which is on average, twice a week :) ), I grab a table near the shop cafe with various cooking books and just enjoy going through all the delicious pictures of food!! I usually try to resist buying them mainly because of lack of space in my already full cook-book drawer, but, few weeks ago, I came across this wonderful book that I had to buy!!
The pictures are so beautiful, I just can't wait to try my hands at all these yet to be tasted dishes.
With the weather here being super-cold, I thought that soup would be the best dish to try out from my new book and this lovely combination of onions, french bread and gruyere cheese turned out to be perfect for a cold stormy evening.
2 large yellow onions1 1/2 tbsp olive oil4 garlic cloves (3 chopped and 1 whole)1 tsp fresh thyme (chopped) plus some sprigs for garnishing1 tbsp all-purpose flour1/4 cup dry white wine1/2 tsp sugar4 1/2 cups vegetable stock6 slices french bread1/4 cup gruyere cheese (grated)salt and pepper as needed
- Thinly slice the onions. Heat oil in a pan over medium heat, add the onions and cook for 10 minutes, or until they are just beginning to turn brown.
- Add chopped garlic, sugar and thyme. Reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.
- Sprinkle the flour and mix properly. Cook for 1-2 minutes. Stir in the wine. Gradually add the stock and bring to a boil. Add salt and pepper.
- Reduce the heat and let simmer for 50 minutes.
- Meanwhile, toast the bread slices on both sides. Rub the toasts with the whole garlic clove.
- Preheat the broiler.
- Pour the soup into oven-proof bowl. Float toast slices into it and sprinkle with cheese. Place under the broiler for 1-2 minutes, or until the cheese has just melted.
- Pour into individual bowl, garnish with thyme sprigs and serve.
I'd like to send this over to DK's Culinary Bazaar for A.W.E.D. France Event.