Recipe detail

Vegetables French onion soup

19.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: French

Program steps

  • Preheating:
  • 95 °C

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50 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 80 °C
ventilator icon 100 %
ventilator icon 

Remove the soup out, and place the bread in

Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
large onion, mandolin sliced 8 pcs
butter 60 g
flour 20 g
veal stock 1.5 l
slices of French bread, toasted 16 pcs
Gruyere, shredded 300 g


1. In a pot, sauté the onions over medium heat. Keep stirring for a good 30 minutes 2. Add the flour and stir for another couple of minutes 3. Deglaze with the broth and crank up the heat, remove just before the pot starts showing signs of boiling 4. Set the oven on combi at 80°C 5. Place in the oven and cook for 45 minutes 6. Correct the seasoning 7. Transfer the soup into eight heated ovenproof bowls and place two slices of toasted bread in each portion 8. Set the oven on dry heat at 180°C using the Golden Touch function 9. Sprinkle the cheese over the toasted bread and bake until the cheese is melted and golden

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