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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Onion Soup


150 g Culinary Journey Onion Sofrito
40 g Culinary Journey Onion Fond
500 ml water
50 ml white wine
10 g flour
30 g butter
60 g Gruyere cheese
2 slices of bread


Heat the Onion Sofrito in a pan and add the butter. Let it melt and mix with the flour and toast for 3 minutes at medium heat.
Douse with white wine and reduce until the alcohol evaporates. Add the water and the Onion Fond and boil for 5 minutes. Add salt as required and set aside.
Separately, toast the pan in the oven.
Lay the toast in the dish where the soup is to be served, fill the dish with the soup and grate the cheese over the floating bread. Cook au gratin in the oven at 200 ║C and serve.