“Il n’y a rien de plus chaleureux en automne qu’une soupe à l’oignon française.” “There’s nothing warmer in autumn than a French onion soup”

Ingredients: 6 large onions, 1 liter beef broth, 50 g butter, 1 glass white wine, baguette, and grated Gruyère.

Preparation: Slice the onions into thin rings, sauté them in butter until golden brown. Add white wine and broth, then simmer for 30 minutes.

Serving: Pour the soup into bowls, add toasted baguette and Gruyère, then gratinate in the oven until golden brown.

*Fortified wine: A splash of Sherry or Madeira in the soup itself or as a pairing can make a delightful combination.

So, put on your Coukoe kitchen apron (currently on sale) and get cooking!