Classic Onion Soup with Gruyere Cheese

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 4

Since ancient Roman times, onion soup has been considered a popular dish among the poor, as its main ingredient was readily available. Its modern form emerged in France in the 17th century, when meat broth and croutons began to be added to the dish in addition to onions. But it is the slowly sautéed onions that still impart the soup's incredible, multifaceted aroma and flavor. Some professional chefs can sauté them for hours, seeking out a variety of flavors.

Make a classic onion soup, enhancing its flavor and aroma with port wine, spices, and Gruyere cheese.

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.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 tbsp (15 g) butter
1 large onion, sliced into thin half rings
1 large red onion, thinly sliced into half rings
1 tbsp. sugar
1 teaspoon dried thyme
2 bay leaves
0.5 tsp salt
1/4 tsp ground black pepper
0.5 cups of port wine
6 cups lightly salted beef broth
1 (5 cm) parmesan rind
Toasted bread crumb or 4 slices of sourdough baguette, 2.5 cm thick, for croutons
Round bread with crumb cut out, for serving (optional)
8 slices Gruyere cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, red onion, Gruyere cheese, bay leaf, thyme, port

Cooking the dish according to the recipe:

In a large saucepan or wok, melt the butter and olive oil over medium-high heat. Add the sugar and onion and cook for 10 minutes, until the onion is golden. Add the bay leaf, thyme, salt, and black pepper. Stir everything together. Cook for another minute, until translucent. Pour in the port and cook until the liquid is absorbed.

Then pour in the broth and Parmesan rind, bring everything to a boil. Reduce the heat, loosely cover the pan with a lid, and simmer for 20 minutes.
Preheat oven with grill function to 200°C.

Remove the bay leaf and Parmesan rind from the soup and ladle it into ovenproof bowls or round bread. Place the bowls on a baking sheet, top with a slice of bread, and top with a piece of Gruyère. Grill for 2-3 minutes, until the cheese is crisp and bubbly.

Recipe broccoli puree soup.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Dinner / Soups / Creamy soups

Similar recipes