Onion Soup with Gruyere, Crostini and Balsamic Vinegar
A rich, warming onion soup, with a topping of baked crostini, melted Gruyere cheese, and a finishing of Platinum Label Balsamic Vinegar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Blender
- Serving bowl
Ingredients
- 1/2 baguette, cut into slices
- 1 tbs. extra virgin olive oil
- 1 kg brown or white onions
- 120g butter
- 2 tbs. extra virgin olive oil
- 200ml dry white wine
- 1 tsp. caster sugar
- 1 tbs. sea salt flakes (or large pinch table salt)
- 2L vegetable or chicken stock – warm
- 250g grated Gruyere cheese
- 2 tbs. De Nigris Platinum Label Balsamic Vinegar
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