8 slices of baguette (140 g)
1/2 cup butter (100 g)
10 medium onions (1 kg), cut into fine rings
1/4 cup all-purpose flour (30 g)
2 chicken broth tablets dissolved in 4 cups boiling water (960 ml)
1/2 cup grated Parmesan cheese (55 g)
8 slices of baguette (140 g)
1/2 cup butter (100 g)
10 medium onions (1 kg), cut into fine rings
1/4 cup all-purpose flour (30 g)
2 chicken broth tablets dissolved in 4 cups boiling water (960 ml)
1/2 cup grated Parmesan cheese (55 g)
Preheat the oven to 350°F (medium)
Grease the bread with 2 tablespoons of butter, spread it on a baking sheet and bake until golden brown (approximately 7 minutes). Reserve
In a large skillet, combine the onions and remaining butter and cook over high heat, stirring occasionally, until the butter melts
Cover the skillet and simmer over low heat, stirring occasionally, until the onions are soft and dark brown (approximately 35 minutes)
Add the flour and mix well
Pour in the chicken broth and simmer, stirring constantly, until slightly thickened (approximately 2 minutes)
Add half of the Parmesan cheese and mix
Remove from heat
Distribute the toasted bread reserved between four plates and sprinkle with remaining Parmesan cheese
Ladle the soup over the toasted bread and serve immediately
477 calories per serving.
