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Fransk løksuppe

Billig, mettende, og godt.

Ingredienser for 4 personer:
4 gule løk
50 g smør
2 ss (oliven)olje
1/2 dl hvetemel
2 l kraft / buljong (vi bruker okse) (ev. vann)

salt og pepper
8 stk loffskiver, enten hele eller oppskjærte
1 dl revet ost

 

Slik gjør du det:
Sett ovnen på 275 grader over- og undervarme.
Skrell og skjær løken i tynne ringer.
Varm smør og olje i en gryte.
Ha i løkringene og la dem surre på svak varme i rundt et kvarter. Løken skal bare så vidt få farve.

Rør melet sammen med løken i gryten.
Spe med kraft / buljong eller vann, og la det koke i 20 – 25 minutt.
Smak til suppen med salt og pepper.
Hell den over i en stor, ildfast suppeterrin, eller fordel den på fire små.
Del opp loffskivene i passe store biter om terrinene dine har smale åpninger, eller legg de hele oppi hvis ikke.
Strø osten over skivene.
Sett i ovnen i noen minutt til osten bobler lett og er gyllen, før du tar den ut.
Servér med én gang

Cheap, fills you up, and tasty.

Ingredients:
4 yellow onions
50 g butter
2 tablespoons (olive )oil
1/2 dl all-purpose flour
2 l broth / bouillon (we use beef) (you can also use water)
Salt and pepper
8 loaves of white bread (either whole or cut into pieces)
1 dl grated cheese

How to do it:
Set the oven at 275 degrees Celsius (527 Fahrenheit) upper and lower heat.
Peal and cut the onions in thin rings.
Heat butter and oil in a pot.
Add the onion rings and let them simmer on low heat for about 15 minutes. The onions should barely get golden.
Stir in the flour with the onions.
Add the broth / bouillon and let it boil for 20 – 25 minutes.
Salt and pepper to taste.
Pour it over in a big, fireproof soup tureen, or in four small ones.
Cut the loaves of bread in bits that fit your tureen if it has a small opening, or just put them in if your tureens are regular size.
Sprinkle the grated cheese over the loaves.
Put the tureen(s) in the oven for a couple of minutes, untill the cheese barely bubbles and is golden, before removing it.
Serve at once.

Much yum.


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