Take a heavy-bottomed saucepan and melt the butter in it. Then add the onions, chopped in half rings, brown it till the translucent over medium heat. Pay attention that the onion does not burn, constantly stirring. The onions should be caramelized and soft. Cook for about 30 minutes.
Take sifted flour and brown without adding oil in a frying pan until it changes color. At the end, add the onions and stir well.
Then pour in dry white wine with sugar into the frying pan, dimmer for 1 minute. Then add one half of the chicken broth. Cook over low heat for 15-20 minutes. After a while, pour the remaining broth and cook for 15 minutes.
Bake the French baguette. Heat the oven, cut the baguette into a few parts and top with a grated cheese. Bake for 3-4 minutes.
Serve in deep bowls with a crunch baguette.
To caramelize onions, you can take any type: red, white or shallots.
If you don't have time for cooking, choose another dish. Caramelize onions only over low heat, without rushing. Coarsely chop the onions or into strips (not finely!), so that onions don't burn.
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