Recipe for Gratinated Yellow Onion Soup

In a large pot or saucepan, melt the butter, peel and thinly slice the onions, peel and chop the garlic, add everything to the pot, and cook covered over medium heat for 15 to 20 minutes.

Be careful, the onions should be golden but not browned to avoid bringing bitterness to the soup. Keep a close watch on the cooking and stir regularly. If your pan is not non-stick, feel free to add a little water to prevent them from burning.

When the onions have turned a nice color, add the starch and white wine and mix well.

Add 1 liter of broth to start, a few bay leaves, and a few sprigs of thyme. Bring to a boil, then reduce the heat and simmer covered over medium heat for 15 minutes.

Remove the bay leaf and thyme at the end of cooking. If the broth has reduced too much, feel free to add more and continue cooking for a few minutes; I added 250 ml, but it also depends on personal preference.

For a baked version, use oven-safe dishes: place a slice or a few pieces of bread at the bottom, layer with grated cheese, cover with onion soup, then add more bread and cheese (the bread helps the cheese stay on top and bake, otherwise it would sink to the bottom). Place the dishes under the broiler or in an oven at 150°C (about 300°F) for about 10 minutes, until the cheese is golden and bubbly.

If you don't have a suitable container, place the grated cheese on thick slices of bread on a baking sheet lined with parchment paper and place under the broiler or in the oven. Meanwhile, gently heat the soup.

To finish, you can add the slices of bread to the soup at the time of serving or let each person serve themselves with or without bread according to their preferences. Enjoy while hot.