French onion soup
- 1¾ lbs 800 g yellow onionyellow onions
- 2 2 garlic clovegarlic cloves
- 2 oz. 50 g butter
- 1 tbsp 1 tbsp olive oil
- 3 cups 700 ml water
- 2 2 vegetable bouillon cubevegetable bouillon cubes
- ¾ cup 175 ml white wine, dry
- 1 1 bay leafbay leaves
- 1 tbsp 1 tbsp dried sage
- 1 tsp 1 tsp dried thyme
- 5 oz. 150 g gruyère cheese, shredded
- 1 tsp 1 tsp butter
- 1 tbsp 1 tbsp (8 g) almond flour
- 1 tbsp 1 tbsp (8 g)
- ¾ tsp ¾ tsp (3.5 g) baking powder
- 1 pinch 1 pinch salt
- 1 1 eggeggs
- 1 tbsp 1 tbsp heavy whipping cream
- Peel onion and garlic and slice thinly. Use a food processor or mandolin.
- Fry in butter and oil until soft for 5-10 minutes, without browning it too much. It should be golden but not burnt. Add water, bouillon, wine and spices. Bring to a boil then let it simmer on reduced heat for 15-20 minutes. Salt and pepper to taste.
- For the mug bread, grease a large mug or glass dish with a flat bottom with butter.
- Mix together all dry ingredients in the mug with a fork or spoon. Crack in the egg and stir in the cream. Combine until smooth and make sure there are no lumps.
- Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle – if not, microwave for a few more seconds.
- Let cool and remove from the mug. Slice in half and toast.
- Divide the onion soup in ovenproof bowls. Top with the bread pieces and shredded cheese. Gratinate on 410°F (210°C) with the grill function on for 5-7 minutes, until the cheese has melted and got a nice golden color.
Feel free to mix different kinds of onions, the flavor will become even more exciting. Half of it could be yellow onions, then fill up the rest with red onions, shallots, white onions or leek. Use whatever you have at home!