Classic French Onion Soup

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 250g each of red and white onion, shredded
• 1 tsp granulated sugar
• 60g butter
• 2 cloves garlic, minced
• 1 sprig of thyme
• 20g flour
• 30ml Port wine
• 100ml white wine
• 700ml water or chicken broth
• salt and crushed black pepper
• 8 slices baguette (spread with butter and bake until crispy)
• 50g Gruyere cheese, shredded

1. Heat pan over medium heat with 1/3 butter, stir-fry the shredded onions briefly. Add sugar until the onions become dry and golden brown. Lower the heat and add 1/3 butter. Continue to stir until dry. Add another 1/3 butter and stir-fry until the onions become dark brown and slightly fried. This procedure takes about 30 minutes.

2. Add garlic and thyme. Add flour, port wine and white wine gradually in 3 portions while stirring. Then add water or chicken broth and bring to a boil. Season with salt and crushed black pepper, and cook for 10 minutes more.

3. Place the hot soup into the bowls, place two crispy baguette slices on top of each bowl, sprinkle with shredded cheese. Preheat Bosch Steam Oven with 4D HotAir 200˚C, bake the soup until the surface becomes golden brown and serve.

Tips:

Don’t stir-fry the onions over high heat; otherwise, the soup will taste bitter.

4D HotAir 200˚C

Bake until the surface becomes golden brown

(Preheated oven)