French onion soup with Gruyère and farmhouse toast by Ron Blaauw

Ingredients for 4 persons:

• 5 pieces of white onions 
• 2 garlic cloves
• 40 gr dairy butter
• 1 tablespoon flour
• 1 laurer leaf
• 2 branches of creased thyme
• 1 teaspoon tomato paste
• 2 dl dry white wine
• 1,5 ltr beef or vegetable stock
• 1 dl madeira
• 4 slices of farmhouse brown bread
• 100 gr grated Gruyère cheese
  • Preheat the WWOO Braaimaster, on an indirect method for 160c.

  • Roast the onions and garlic cloves ‘caveman style’ (directly on the coals) almost well-done.
  • Let the onions cool down, peel them and cut them to ½ rings. Clean the garlic cloves and crush these.
  • Melt the butter in an old pan in the Braaimaster.
  • Add the onions, garlic, herbs and tomato paste.
  • Add flour and cook this softly and slow till it’s well-done.
  • Extinguish all of this with the stock and white wine.
  • Cook all of this very gently and tasteful.
  • Add salt, pepper and Madeira and taste it.
  • Ron’s advice: add a red pepper for a more spicy taste. (roasted in the Braaimaster)
  • Toast one side of the bread in the Braaimaster. Cover the toasted side of the bread with much Gruyère cheese. Toast the bread one more time to melt the cheese.
  • For serving, place the bread in the soup.
  • Spread some more cheese on the toast.
  • Place the oven-proof soup bowls one more time in the Braaimaster to gratin the cheese.
Ron’s advice: burn the cheese with a gas burner for a golden brown crust on the
cheese.

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