French onion soup is a classic French dish that combines the sweetness of caramelized onions with a rich broth into a delightful whole. Traditionally, slices of bread and grated cheese are placed on top of the soup and gratinated in the oven until golden brown. Vanajan crisp rolls are an excellent substitute for the bread, as they add just the right amount of crunch to the top of the soup.
Ingredients
- 800 g yellow onions
- 2 garlic cloves
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 liter of broth
- 2 dl dry white wine (can be partially replaced with broth)
- 1 tsp dried thyme or a few sprigs of fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4–6 Vanajan crisp rolls (oat, whole grain, rye or wheat)
- 150 g grated Gruyère or Emmental cheese
Instructions
- Peel and slice the yellow onions into thin rings. Finely chop the garlic cloves.
- Heat the butter and olive oil in a pot over medium heat. Add the onions and sugar, and sauté until the onions are soft and golden brown. Stir occasionally to prevent the onions from burning.
- Pour the white wine into the pot and let it evaporate for a few minutes. Then, add the broth, thyme, and bay leaf. Bring to a boil and let the soup simmer on low heat for about 30 minutes. Season with salt and black pepper to taste.
- Place Vanajan crisp rolls on a baking sheet and sprinkle generously with grated cheese. Gratinate the crispbreads on the top rack of the oven at 225°C for about 5 minutes, until the cheese has melted and turned golden brown.
- Remove the bay leaf from the soup and divide it into serving bowls. Place the cheese-gratinated crisp rolls on top of the soup just before serving.
