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