French onion soup with a bread lid
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
The amazing flavor of this popular French soup comes primarily from the onions, which are sautéed for nearly an hour, releasing their sugars and caramelizing, rather than the broth or spices. That's why it's best to use sweet onions. The result should be a golden onion paste, which is then covered with broth and simmered with a bouquet garni—a bunch of aromatic herbs. White wine and a little cognac, added during cooking, add a special piquant flavor. Finally, the finishing touch, which will make your soup resemble one served in a Parisian restaurant, is pouring the soup into ovenproof bowls and baking it with a lid made of bread and grated 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.
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:
- 5 sweet onions or a mixture of sweet and red onions (about 2 kg)
- 3 tbsp (45 g) butter
- 1 teaspoon of salt
- 2 cups of white wine
- 300 ml canned beef consommé
- 300 ml chicken broth
- 300 ml non-alcoholic apple cider (preferably unfiltered)
- Bouquet garni: sprigs of thyme, bay leaves and parsley, tied with kitchen string
- 1 loaf of country bread
- A little cognac (optional)
- 1 cup grated Fontina or Gruyere cheese
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Cooking the dish according to the recipe:
- Trim the ends of each onion and cut them in half lengthwise. Peel and finely slice the onions into half-moon shapes. Preheat an electric frying pan to 150°C (300°F) and add the butter. Once the butter has melted, add the onions in a single layer and sprinkle with salt. Repeat the onion and salt layering until all the onions are in the pan. Do not stir the onions for 15-20 minutes. Then, stir occasionally until the onions darken and reduce to 2 cups. This should take 45 minutes to 1 hour. Don't worry about burning the onions.
- Pour in enough wine to cover the onions and increase the heat to high to reduce the wine to a syrupy consistency. Add the consommé, chicken broth, apple cider, and bouquet garni. Reduce the heat and simmer for 15-20 minutes.
- Position a rack in the upper third of the oven and preheat the oven to grill mode.
Cut the bread into round slices that will fit into ovenproof soup bowls. Place the slices on a baking sheet and bake in the oven for 1 minute. - Season the soup with salt and pepper and a splash of cognac. Remove the bouquet garni and ladle the soup into bowls, leaving a 1-inch (2.5 cm) gap from the rim. Place the bread, toasted side down, on top of the soup and sprinkle with grated cheese. Toast in the oven until the cheese is bubbly and golden brown, 1-2 minutes.
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