Ingredients with Measurements:
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 baguette, sliced
- 2 cups shredded Gruyere cheese
Special equipment needed:
- Crockpot
Step-by-step instructions:
1. In a large skillet, melt the butter and olive oil over medium heat. Add the onions, salt, and pepper, and cook until the onions are caramelized, stirring occasionally, for about 20-25 minutes.
2. Add the garlic and cook for another 2-3 minutes.
3. Sprinkle flour over the onions and stir until combined.
4. Pour in the white wine and scrape the bottom of the skillet to loosen any browned bits.
5. Transfer the onion mixture to the crockpot.
6. Add the beef broth, bay leaf, and thyme to the crockpot and stir to combine.
7. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.
8. Preheat the broiler.
9. Toast the baguette slices under the broiler until lightly browned.
10. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each bowl.
11. Sprinkle shredded Gruyere cheese over the baguette slices.
12. Broil until the cheese is melted and bubbly, for about 2-3 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours on low heat or 3-4 hours on high heat
5. Temperature:
Low heat or high heat, depending on cooking time preference.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 378
Fat: 18g
Saturated Fat: 9g
Cholesterol: 44mg
Sodium: 1500mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 9g
Protein: 17g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or any other type of cheese that melts well.
- Instead of white wine, you can use beef broth or chicken broth.
Variations:
- Add sliced mushrooms to the onion mixture for a mushroom and onion soup.
- Add a splash of balsamic vinegar to the onion mixture for a tangy flavor.
- Use vegetable broth instead of beef broth for a vegetarian version.
Tips and tricks:
- Use a mandoline to thinly slice the onions for even cooking.
- If you don't have oven-safe bowls, you can transfer the soup to a baking dish and broil the cheese on top.
- For a thicker soup, add more flour to the onion mixture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in oven-safe bowls with a slice of toasted baguette and melted cheese on top.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Pair with a crisp green salad and a glass of red wine.
Suggested side dishes:
Serve with garlic bread or a side of roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more flour to the onion mixture.
- If the soup is too thick, add more beef broth to the crockpot.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.
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, savory flavor from the caramelized onions and beef broth, with a hint of sweetness from the white wine.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day.
Related Categories
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Region: French
Taste: Savory, Tangy, Rich, Oniony, Comforting