The Best French Onion Soup
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 701, total fat 46 G., saturated fats 27 G., proteins 41 G., carbohydrates 22 G., fiber 3 G., cholesterol 148 mg, sodium 1354 mg, sugar 7 G.
Calories 701, total fat 46 G., saturated fats 27 G., proteins 41 G., carbohydrates 22 G., fiber 3 G., cholesterol 148 mg, sodium 1354 mg, sugar 7 G.
This onion soup, topped with melting cheese croutons, only seems complicated at first glance. It's actually easy to make; you just need time to thoroughly fry the onions and quality ingredients. Yellow Spanish onions are best for this recipe. They have a harmonious balance of sweetness and spiciness, allowing them to caramelize beautifully. Be careful not to overcook the onions; they should be an even, deep golden color. High-quality beef broth is also crucial. Make your own or buy the best one you can find at the supermarket.
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:
- 6 tablespoons unsalted butter
- 8 medium onions, thinly sliced (see Note)
- 3 bay leaves
- 3-4 sprigs of fresh thyme
- 2 cups dry white wine
- 8 cups lightly salted chicken broth
- 8 slices French baguette (about the size of soup pots)
- 4 cups coarsely grated Gruyere (about 900 g)
- Special equipment: 8 soup pots with a capacity of 360 ml.
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Recipes with similar ingredients: butter, onions, bay leaf, thyme, white wine, bouillon, baguette, Gruyere cheese
Cooking the dish according to the recipe:
- In a very large Dutch oven or saucepan, melt the butter over medium heat. Add the onion, bay leaf, thyme, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the onion is very soft and light golden, about 1 hour. The onion will start to stick to the bottom of the pan and begin to brown after 30 minutes; just keep scraping it up and stirring it in with the rest of the onion. If it's browning too quickly, reduce the heat.
- Add the wine to the pan, bring to a simmer, and cook until almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup water, bring to a simmer, and cook until the soup thickens, about 45 minutes. Remove the bay leaf. Sprinkle with 1/2 teaspoon of salt and freshly ground black pepper to taste. Keep the soup on low heat or cool completely and refrigerate for reheating later. The soup can be refrigerated for up to 2 days or frozen for up to 1 month.
- Preheat the oven to broil. Place four ramekins on a rimmed baking sheet and fill them three-quarters full with hot soup. Top with a slice of baguette and sprinkle with 1/2 cup of Gruyère. Broil until the cheese is golden brown (don't be alarmed if the soup starts bubbling), 2-3 minutes.
Note
Slice the onion from stem to root. This will help it retain its shape better while frying.
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