- Heat the butter, fry the onion until it acquires color, garlic and flour.
- Mix and add white wine, stirring constantly, broth, parsley (optional), salt and ground pepper.
- Let the soup boil and thicken. Add, if desired, a tablespoon of sherry.
- Prepare the bread filling by toasting the baguette slices on both sides.
- Sprinkle cheese on each slice, ladle the soup into bowls, arrange the slices, and place each bowl in the electric oven to melt.
- If you have a microwave with or without a grill and suitable bowls, melt the cheese in the microwave.
This French onion soup is known in France as Soupe à l’oignon. It is believed to have originated in France, the country where its recipe was popularized and spread around the world in the 19th century. Onion soup is a recipe for which historical records exist from the Middle Ages in many European countries. If we want to surprise and offer something unusual and innovative, red onions can be combined with white onions. If you prefer withonion soup thicker always add a tablespoon of flour.