Ingredients with Measurements:
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 slices French bread
- 1 cup grated Gruyere cheese
Special equipment needed:
- Oven-safe soup bowls
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30-40 minutes.
2. Add the minced garlic and cook for an additional 2-3 minutes.
3. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the beef broth and white wine, stirring constantly to prevent lumps from forming. Add the bay leaf and dried thyme.
5. Bring the soup to a simmer and let it cook for 20-30 minutes, until the flavors have melded together and the soup has thickened slightly. Season with salt and pepper to taste.
6. While the soup is simmering, preheat the broiler and toast the slices of French bread until they are golden brown and crispy.
7. Ladle the soup into oven-safe bowls and place a slice of toasted bread on top of each bowl.
8. Sprinkle the grated Gruyere cheese over the bread and place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Soup: Simmer
Broiler: High
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 24g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth for a vegetarian version of the soup.
- White wine can be substituted with apple cider vinegar or lemon juice for a non-alcoholic version.
Variations:
- Add sliced mushrooms to the soup for extra depth of flavor.
- Use different types of cheese, such as Swiss or Parmesan, for a different flavor profile.
- Add a splash of balsamic vinegar to the soup for a tangy twist.
Tips and tricks:
- Be patient when caramelizing the onions - it takes time but is worth it for the depth of flavor it adds to the soup.
- Use a good quality Gruyere cheese for the best flavor and melting properties.
- To make the soup ahead of time, prepare it up until step 5 and refrigerate. When ready to serve, reheat the soup and continue with steps 6-8.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of toasted bread and melted cheese on top.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the soup for a pop of color.
Pairings:
Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more beef broth or white wine to thin it out.
- If the cheese is not melting properly, try broiling the soup for a longer period of time or placing it under the broiler on a lower rack.
Food safety advice:
- Make sure to cook the onions until they are caramelized and golden brown to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
French onion soup has been a staple in French cuisine for centuries, with its origins dating back to the 18th century. It was originally a peasant dish, made with onions, stale bread, and water, but has since evolved into a more refined and flavorful soup.
Flavor profiles:
The soup is savory and rich, with a deep umami flavor from the caramelized onions and beef broth. The Gruyere cheese adds a nutty and slightly sweet flavor, while the toasted bread provides a crispy texture.
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day, or as an appetizer before a main course.
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Region: French