Welcome the season with comforting recipes, herbal wisdom, and inspiration from our fresh autumn issue.
Though summer is still holding on, the first hints of autumn are already in the air — and with them comes a craving for heartwarming, fragrant dishes. To celebrate the release of the new fall issue of My Herbs magazine, we’re sharing a recipe that perfectly bridges the seasons: a delicious home-made onion soup. Simple, rustic, and topped with golden baguette slices and melted Swiss cheese, it’s the perfect taste of comfort as we step into fall.
Delicious Home-Made Onion Soup
Ingredients:
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3 large onions, peeled
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1.7 oz / 50 g butter
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1 Tbsp flour
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30 fl oz / 900 ml beef broth (stock cubes work too)
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Salt and pepper, to taste
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1 bay leaf
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½ baguette
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1 Tbsp oil for frying
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2.5 oz / 70 g grated Swiss cheese
Directions:
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Slice the onions into thin rings. Melt the butter in a pot and cook the onions over low heat for 15–20 minutes, stirring occasionally, until golden.
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Sprinkle with flour, stir well, and cook for another minute.
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Add the broth, season with salt and pepper, and drop in the bay leaf. Bring to a boil, then reduce the heat and let simmer gently for 30 minutes. Remove the bay leaf before serving.
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Meanwhile, cut the baguette into slices and fry them in oil until golden.
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Pour the hot soup into oven-safe bowls, top each with two baguette slices, and sprinkle with cheese.
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Place the bowls in the oven at 392°F / 200°C until the cheese melts.
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Serve hot and enjoy!
