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Slice the onions with the dark green cone.
Melt the butter and sauté the onions until golden brown.
Then, add the garlic cloves, thyme, laurel and beef stock.
Cook for about 20 minutes and season to taste.
Pour the soup into ramekins and add bread slices.
Sprinkle with gruyere cheese and brown in a very hot oven.
Variant: Add 200ml port wine once the onions are cooked and reduce to make caramelised onion soup.