Onion soup
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 484, total fat 24 G., saturated fats 14 G., proteins 23 G., carbohydrates 36 G., fiber 5 G., cholesterol 80 mg, sodium 1480 mg, sugar 14 G.
Calories 484, total fat 24 G., saturated fats 14 G., proteins 23 G., carbohydrates 36 G., fiber 5 G., cholesterol 80 mg, sodium 1480 mg, sugar 14 G.
Classic onion soup, despite the simplicity of its ingredients and preparation process, requires a long simmer to allow the onions to release their juices, then caramelize, and finally infuse the broth with their rich, sweet and spicy flavor, which is perfectly enhanced by a couple of spoons of brandy (or cognac). The finished onion soup is served topped with toasted croutons and melting cheese, so you'll need oven-safe pots or bowls to serve it. Serve immediately once the croutons and cheese have browned on top of the soup.
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:
- 3 tablespoons unsalted butter
- 1.5 kg red onion, thinly sliced on a mandoline
- 2 tsp chopped fresh thyme leaves
- 1 clove garlic, minced
- 1 cup dry white wine
- 6 cups homemade or store-bought lightly salted chicken broth
- 2 tbsp. cognac or brandy (optional)
- 6 - 12 slices of French baguette, 1 cm thick, toasted
- 340 g grated Gruyere (about 3 cups)
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Recipes with similar ingredients: red onion, baguette, Gruyere cheese, white wine, brandy, cognac, thyme
Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion, cover, and cook, stirring occasionally, for 30 minutes. Remove the lid, increase the heat to medium-high, and cook until the onion is caramelized, about 30 minutes. Stir the onion frequently toward the end of this cooking 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; simmer until the wine has reduced by half. Add the stock and 1 teaspoon of salt and bring to a simmer. Cover and simmer for 30 minutes. Add the cognac, if using, and season with pepper. The soup can be made a day ahead and refrigerated.
- Preheat oven to grill mode.
- Ladle the soup into 6 ovenproof ramekins (or bowls). Top with 1-2 baguette slices and sprinkle with 1/2 cup Gruyere. Place the ramekins on a rimmed baking sheet and broil until the cheese is bubbly and crispy. Carefully transfer each ramekin to a plate. Serve immediately.
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