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Sopa de cebolla y tomillo

Categoría
Sopas y cremas
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 libra de cebolla picadita
  • 3 ramas de tomillo
  • 1/4 cucharadita de harina
  • 1/2 taza vino blanco
  • 3 tazas consomé de carne
  • 2 cucharadas mantequilla
  • 2 tazas queso gruyere
  • 4 rodajas de pan
  • Sal y pimienta

Preparación

  1. En una olla derretimos la mantequilla y agregamos la cebolla y el tomillo, cocinamos por 3 minutos con el fuego bajito hasta que la cebolla esté bien blandita.
  2. Disolvemos la harina en 1/4 taza de agua y la añadimos a la cebolla, disolvemos bien y luego agregamos el vino y subimos el fuego.
  3. Cuando el vino evapore agregamos el caldo y 2 tazas de agua y dejamos que hierva por unos 25 minutos.
  4. Entonces salpimentamos.
  5. Tostamos el pan.
  6. Retiramos las hojas de tomillo y servimos en fuentes que resistan al horno.
  7. Colocamos una rodaja de pan tostado a cada fuente y cubrimos con el queso.
  8. Llevamos al horno a gratinar por unos 5 minutos.