Ingredients with Measurements:
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1/4 cup kecap manis (Indonesian sweet soy sauce)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- 4 slices of French bread
- 1 cup grated Gruyere cheese
Special equipment needed:
- Dutch oven or large soup pot
- Oven-safe soup bowls
- Broiler
Step-by-step instructions:
1. Melt the butter in a Dutch oven or large soup pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 30 minutes.
2. Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes, stirring constantly.
3. Add the beef broth, kecap manis, black pepper, thyme, and bay leaf to the pot. Bring to a simmer and cook for 20-30 minutes, until the flavors have melded together.
4. Preheat the broiler.
5. Remove the bay leaf from the soup and season with salt to taste.
6. Ladle the soup into oven-safe soup bowls. Top each bowl with a slice of French bread and sprinkle with grated Gruyere cheese.
7. Place the soup bowls on a baking sheet and broil for 2-3 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for cooking onions, simmer for soup, and broil for cheese topping.
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 19g
Carbohydrates: 33g
Protein: 15g
Sodium: 1400mg
Sugar: 16g
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use different types of cheese, such as Swiss or cheddar, for the topping.
- Add a splash of sherry or red wine to the soup for extra depth of flavor.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time, but it's worth it for the rich, sweet flavor.
- Use a good quality bread for the topping, such as a baguette or sourdough.
- Make sure to broil the soup bowls on the top rack of the oven to prevent burning.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through. Top with fresh bread and cheese and broil as directed.
Presentation ideas:
Serve the soup in colorful bowls and garnish with fresh thyme or chopped parsley.
Garnishes:
Fresh thyme or chopped parsley
Pairings:
- Crusty bread
- Salad with vinaigrette dressing
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the cheese isn't melting, try broiling it for a few more minutes or moving the soup bowls closer to the broiler.
Food safety advice:
Make sure to store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Onion soup has been a popular dish in France for centuries, but it wasn't until the 1960s that it became popular in the United States. This version of the soup adds a unique twist with the addition of kecap manis, a sweet soy sauce from Indonesia.
Flavor profiles:
This soup is rich, savory, and slightly sweet from the kecap manis. The caramelized onions add a deep, complex flavor, while the melted Gruyere cheese on top adds a creamy, nutty note.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a comforting meal on a cold winter night.
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