Ingredients with Measurements:
- 4 large onions, sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 loaf French bread, sliced
- 2 cups Gruyere cheese, grated
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large oven-safe pot
- Oven-safe bowls or crocks
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a Dutch oven or large oven-safe pot, melt butter and olive oil over medium heat.
3. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for 30-40 minutes or until onions are caramelized and golden brown.
4. Add minced garlic and cook for an additional 2-3 minutes.
5. Pour in white wine and scrape any brown bits from the bottom of the pot.
6. Add beef broth, bay leaves, and fresh thyme. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
7. While the soup is simmering, place French bread slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly browned.
8. Remove bay leaves and thyme sprigs from the soup.
9. Ladle soup into oven-safe bowls or crocks, filling them about 3/4 full.
10. Place a slice of toasted French bread on top of each bowl of soup.
11. Sprinkle grated Gruyere cheese over the bread.
12. Place bowls on a baking sheet and bake in the oven for 10-15 minutes or until cheese is melted and bubbly.
13. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 1800mg
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or any other type of cheese that melts well.
- If you don't have dry white wine, you can use chicken or vegetable broth instead.
Variations:
- Add a splash of balsamic vinegar to the soup for extra depth of flavor.
- Top the soup with a poached egg for a hearty breakfast version.
- Add sliced mushrooms to the soup for a twist on the classic recipe.
Tips and Tricks:
- Be patient when caramelizing the onions. It takes time, but it's worth it for the rich, sweet flavor.
- Use oven-safe bowls or crocks that are deep enough to hold the soup and bread without overflowing.
- If you don't have an oven-safe pot, transfer the soup to an oven-safe dish before adding the bread and cheese.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot on the stove over medium heat until heated through. Add additional broth or water if the soup is too thick.
Presentation Ideas:
Serve the soup in oven-safe bowls or crocks with a slice of toasted French bread on top and melted cheese.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the soup is too thick, add additional broth or water to thin it out.
- If the cheese isn't melting, place the bowls under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food Safety Advice:
- Make sure to cook the onions until they are caramelized and golden brown to avoid any raw onion flavor.
- Store leftover soup in the refrigerator and reheat thoroughly before serving.
Food History:
French onion soup originated in France in the 18th century and was traditionally made with beef broth, caramelized onions, and bread topped with melted cheese.
Flavor Profiles:
This soup is rich, savory, and slightly sweet from the caramelized onions. The melted cheese on top adds a creamy, nutty flavor.
Serving Suggestions:
Serve hot with a slice of toasted French bread on top and melted cheese.
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Region: French