French onion soup

Ingredients

• 6 pcs Large onions, skinned, sliced
• 500 ml Homemade chicken stock
• 300 ml White wine
• 2 tbsp Olive oil
• 2 pcs Bay leaves
• 1 sprig Thyme, fresh
• 1 sprig Oregano, fresh
• 1 pinch Salt
• 1 pinch Black pepper, ground
• 4 slice Bread, toasted
• 40 g Grated edam cheese

Method

1. Put the olive oil onto heat.
2. Add the onions then cook them until they become shiny.
3. Add the wine and cook for about 5-10 minutes. Heat up the oven to the maximum temperature.
4. Add the stock and the bouquet garni (the bay leaf, thyme, and oregano) to the onions and wine then let them simmer for about 20 minutes.
5. Take out the bouquet garni, blend two thirds of the onions with some soup, and return it to the rest of the soup.
6. Check the seasoning and continue to cook for another 10 minutes.
7. Meanwhile, toast the bread and cut it into pieces.
8. Serve the soup in special, oven-proof soup pots.
9. Place the bread on top of the soup in the pots and spread the grated cheese on them.
10. Sprinkle the freshly ground pepper on top of the bread and cheese.
11. Place the pots under the grill for 10 minutes in the highest possible temperature (approximately 240°C).
12. Be careful, as the pots will be very hot when you take them out.