Onion soup

Sometimes the simplest things taste the best. This soup falls under this category.

For 6 people:

3 large onions
3 cloves of garlic
1 dl white wine
1 l chicken stock
A few bay leaves
1 small bunch of thyme
A little oil and butter
4 sheets of puff pastry

Peel and chop onion and garlic. Put oil and butter in a pan and sauté the onions, thyme and bay leaves in this for about an hour on a low heat, until they are caramelised. Now add white wine. Allow the wine to boil completely, then add the stock. Let the soup simmer for 30 minutes. Pick up the thyme and bay leaves. Season to taste with salt and pepper. Ladle the soup into ovenproof serving bowls. Roll out each piece of puff pastry into a square and place it on each bowl. Turn the oven up to 250 degrees. Bake the soup until the puff pastry is golden and serve immediately.

Also see the beautiful and inspiring table setting we made for this dish, just here.