Indulge in the rich flavours of this comforting Onion Soup with Emmenthal Cheese. Perfect for a cozy meal on a chilly day. Enjoy!
1 kg onions
2 garlic cloves, minced
100g Emmenthal cheese, grated
1 tsp Dijon mustard
180ml white wine
2 liters of chicken stock
2 tsp vinegar
Salt and pepper to taste
Slice the onions and set aside. Mince the garlic and grate the Emmenthal cheese.
In a large saucepan with a lid, melt the butter over medium heat.
Stir in the onions and cook until they turn brown, stirring occasionally.
Season with salt and pepper.
Continue cooking the onions uncovered over low heat for 45 minutes, adding a little water if they start to dry out.
Once you have a thick, dark brown layer of onions and garlic, stir in the Dijon mustard, followed by the white wine.
Increase the heat to medium-high and cook until the liquid has reduced almost entirely.
Add the chicken stock and bring the mixture to a boil.
Reduce the heat and simmer for 30 minutes, allowing the flavors to meld.
Season with additional salt and pepper to taste before serving.
Ladle the soup into bowls and sprinkle the grated Emmenthal cheese on top.
Serve the onion soup with crusty bread or croutons on the side.
This recipe is from BossKitchen