Onion soup in a pot
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To make this sweet and spicy French onion soup, you need very few ingredients: onions, butter, dry white wine, and chicken broth. The onions are first slowly sautéed in butter, then cooked through in the wine and broth. A clove of garlic, thyme, and a splash of brandy add a richer, more interesting flavor. Before serving, ladle the onion soup into deep bowls, top with baguette slices, sprinkle with grated cheese, and grill until golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 kg red onion, thinly sliced on a mandoline
- 3 tablespoons unsalted butter
- 2 tsp chopped fresh thyme
- 1 clove garlic, minced
- 1 cup dry white wine
- 6 cups chicken broth, homemade or canned (lightly salted)
- 1 teaspoon coarse salt + more to taste
- 2 tbsp. cognac or brandy (optional)
- 6 slices baguette, 1 cm thick, toasted
- 340 g Gruyere, grated (about 3 cups)
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Cooking the dish according to the recipe:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, stir, cover, and cook for 30 minutes, stirring occasionally. Remove the lid, increase the heat to medium-high, and cook until the onion is darkened and caramelized, about 30 minutes. Stir the onion especially frequently toward the end of this stage to prevent burning. Add the thyme and garlic and cook for another 2-3 minutes.
- Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon; cook until the wine has reduced by about half. Add the stock and salt, and bring to a gentle simmer. Cover and cook for 30 minutes.
- Add cognac, if using, and season with salt and pepper to taste. The soup can be prepared up to this point the day before serving and refrigerated. When ready to serve, preheat the oven to broil.
- Reheat the soup and ladle it evenly into 6 ovenproof bowls. Top each serving with a slice of baguette and about 1/2 cup of cheese. Place the bowls on a baking sheet and broil until the cheese is golden brown. Carefully transfer each bowl to a plate. Serve immediately.
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