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- 4 große Zwiebeln, dünn geschnitten - 2 Esslöffel Butter - 1 Esslöffel Olivenöl - 4 Tassen Rinderbrühe (oder Gemüsebrühe für eine vegetarische Version) - 1 Esslöffel Worcestershire-Sauce - 1 Teelöffel frische Thymianblätter (oder ½ Teelöffel getrockneter Thymian) - 1 Lorbeerblatt - Salz und Pfeffer nach Geschmack - 1 Baguette, in dicke Scheiben geschnitten - 2 Tassen geriebener Gruyère-Käse - ½ Tasse geriebener Parmesan-Käse

Baked French Onion Soup

Entdecke das köstliche Rezept für Baked French Onion Soup, das einfach zuzubereiten ist und deine Geschmacksnerven verzaubert! Diese herzhafte Suppe mit süßen, karamellisierten Zwiebeln und geschmolzenem Käse ist perfekt für ein schnelles Abendessen oder als besondere Vorspeise. Lass dich von unseren Tipps inspirieren und bringe Abwechslung in deine Küche. Klicke jetzt, um die vollständige Anleitung zu erhalten und genieße ein unwiderstehliches Gericht!
Rezept drucken Pin Recipe

Zutaten
  

4 large onions, thinly sliced

2 tablespoons butter

1 tablespoon olive oil

4 cups beef broth (or vegetable broth for a vegetarian version)

1 tablespoon Worcestershire sauce

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

1 baguette, sliced into thick rounds

2 cups grated Gruyère cheese

½ cup grated Parmesan cheese

Anleitungen
 

In a large pot, melt the butter with olive oil over medium heat.

    Add the sliced onions and sauté them slowly for about 30-40 minutes until they are caramelized and golden brown, stirring occasionally to prevent burning.

      Once the onions are caramelized, pour in the beef broth and add Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for about 15-20 minutes. Season with salt and pepper to taste, then remove the bay leaf.

        Preheat your oven to 200°C (400°F).

          While the soup is simmering, arrange the baguette slices on a baking sheet and toast them in the oven until they are lightly golden, about 5-7 minutes.

            Ladle the soup into oven-safe bowls, leaving some space at the top for the bread and cheese.

              Place one or two toasted baguette slices on top of each bowl of soup, then generously sprinkle with Gruyère and Parmesan cheese.

                Place the bowls on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbling and golden brown.

                  Carefully remove the baking sheet from the oven and allow to cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                      - Presentation Tips: Serve the baked soup directly in individual bowls, garnished with fresh thyme sprigs for a pop of color. Consider using a plate underneath each bowl for easier handling and added elegance.