Onion soup with melted cheese

Receta en español aquí

A classic soup with melted cheese on top,  very easy to prepare and perfect in this cold weather.

Onion soup

Ingredients (4 small ramekins)

600 g onion, finely chopped

2 cloves of garlic

1 tablespoon flour

100 ml Fino de Jerez (dry sherry) *

750 ml homemade basic broth

Extra virgin olive oil

Salt and black pepper to taste

100 g Emmental

50 g  aged cheese

4 slices of  toasted bread  or croutons. (I’ve fried in olive oil the bread slices)

*  You can use dry white wine if you don't find sherry.

Directions

Chop finely the onions and the cloves of garlic.

In a heavy-bottomed pot add a good splash of extra virgin olive oil over medium heat and brown the onion and garlic.

Once the onion is tender and traslucent, add a tablespoon of flour and stir well to brown the flour trying not to scorch it.

Pour the sherry and let evaporate the alcohol.

Finally pour the homemade basic broth and let it simmer over medium heat about 25-30 minutes, until it thickens.

Put in the blender, check the soup and add salt and pepper if needed.

Pour the soup  into the ramekins or other ovenproof bowl, place the toasted bread or crouton in a single layer on top of the soup and top with grated cheese.

Place in the oven at  200 ° C (400 ºF) and bake until  cheese begins to turn golden brown.

Serve immediately. And enjoy!