French onion soup by Ron Blaauw

Ingredients

General

•   5 white onions
•   2 cloves of garlic
•   40 gr butter
•   1 tbsp flour
•   1 bay leaf
•   2 thyme sprigs
•   1 tsp tomato purée
•   2 dl dry white wine
•   1.5 l beef or vegetable broth
•   1 dl Madeira wine
•   4 slices of farmhouse-style brown bread
•   100 gr grated Gruyère cheese

Supplies

•   Mixing bowls
•   WWOO Cutting board
•   Knifes
•   Cookware
•   Microplane grater
•   Spoons

How to prepare

•   Preheat the WWOO Braaimaster, indirectly, to 160 °C.
•   Roast the onions and garlic “caveman style”, placing them directly on the hot and glowing coals until they are almost done.
•   Let the onions cool off, peel them, and cut them in half and into rings.
•   Clean and crush the garlic.
•   Melt the butter on the Braaimaster in an old pan.
•   Add the onions, garlic, herbs, and tomato purée.
•   Add the flour and fry it gently.
•   Deglaze using the broth and white wine.
•   Gently cook it all to preserve the taste.
•   Add salt, pepper, and the Madeira wine.

Toast

•   Cut the bread in the desired shape.
•   Toast it on one side on the WWOO Braaimaster.
•   Sprinkle plenty of cheese on the toasted side of the bread.
•   Now toast the bread again to melt the cheese, place the bread in the soup before serving.
•   Sprinkle some extra cheese on the toast.
•   Place the ovenproof soup bowls on the Braaimaster again to melt the cheese some more!