Ingredients
1 Onion
10 grams Butter
2 1/2 cup Water
2 pieces Soup stock cube (consomme)
1 Salt
1 Pepper
1 Chopped parsley (for garnish)
1 slice White bread (or baguette)
4 slice Melting sliced cheese
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Standard kitchen ladle — soups, stocks, sauces, punch
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Large stock pot — batch stocks, pasta water, lobster, canning
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cut the onion in half, and slice thinly against the grain. melt butter in a pan, and saute the onions without burning them. it takes around 7~8 minutes for the onion to become clear and gain some color. add water and the soup stock cubes, and simmer for 10 minutes to bring the sweetness out of the onions. skim off any scum that forms. season with salt and pepper, plate, garnish with parsley, and the soup is ready. how to make onion gratin soup. cut the crust off the white bread and cut into 4 pieces. preheat the oven to 200c. toast the bread in a toaster. don't put butter. brown it well. put the toasted bread in the soup. place melting sliced cheese (or thin shredded cheese) on top of the bread, and bake in a 200c oven for 5~6 minutes. when cheese is melted and has slightly burnt, the soup is ready.