Ingredients with Measurements:
- 4 large onions, sliced thinly
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups chicken broth
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 6 slices of French bread
- 2 cups shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Dutch oven or large pot
- Oven-safe soup bowls
- Broiler
Step-by-step instructions:
1. In a Dutch oven or large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes.
2. Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes until the flour is absorbed.
3. Add the beef broth, chicken broth, white wine, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
4. Preheat the broiler. Ladle the soup into oven-safe soup bowls.
5. Top each bowl with a slice of French bread and sprinkle with Gruyere cheese and Parmesan cheese.
6. Place the soup bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Soup should be simmered on medium heat and broiled on high heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 452
Fat: 27g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 1510mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- You can use vegetable broth instead of beef and chicken broth for a vegetarian version.
- You can use any type of bread instead of French bread.
- You can use any type of cheese instead of Gruyere and Parmesan.
Variations:
- Add cooked shredded chicken or beef to the soup for a heartier version.
- Add sliced mushrooms to the onions while cooking for extra flavor.
- Use red wine instead of white wine for a deeper flavor.
Tips and tricks:
- Be patient while caramelizing the onions, it takes time but it's worth it for the flavor.
- Use oven-safe soup bowls for easy broiling.
- Make sure to watch the soup bowls closely while broiling to prevent burning.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of French bread on top.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce and thicken it.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F.
Food history:
French onion soup originated in France in the 18th century and was traditionally made with beef broth and caramelized onions.
Flavor profiles:
This soup has a rich and savory flavor from the caramelized onions, beef broth, and white wine. The melted cheese on top adds a creamy and nutty flavor.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a cold day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French