Ingredients with Measurements:
- 1 large onion, thinly sliced
- 2 tablespoons unsalted butter
- 4 cups beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices French bread, toasted
- 1 cup shredded Gruyere cheese
Special equipment needed:
- Dutch oven or large soup pot
- Oven-safe soup bowls
Step-by-step instructions:
1. In a Dutch oven or large soup pot, melt the butter over medium heat.
2. Add the thinly sliced onion and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
3. Pour in the beef broth and red wine, and add the dried thyme, salt, and black pepper. Bring to a simmer and let cook for 10-15 minutes.
4. Preheat the oven to 375°F.
5. Ladle the soup into oven-safe soup bowls. Top each bowl with a slice of toasted French bread and sprinkle with shredded Gruyere cheese.
6. Place the soup bowls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 1400mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- Instead of beef broth, you can use vegetable broth or chicken broth.
- Instead of red wine, you can use white wine or beef stock.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use different types of cheese, such as Swiss or Parmesan, instead of Gruyere.
- Add a splash of balsamic vinegar to the soup for a tangy twist.
Tips and tricks:
- Make sure to cook the onions until they are caramelized and golden brown for the best flavor.
- Use a good quality French bread for the toast to ensure it holds up well in the soup.
- If you don't have oven-safe soup bowls, you can use a baking dish and transfer the soup and bread to it before adding the cheese and baking.
Storage instructions:
Store leftover soup 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.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of toasted French bread on top and a sprinkle of fresh thyme leaves.
Garnishes:
Garnish the soup with a sprinkle of chopped fresh parsley or chives.
Pairings:
Serve the soup with a side salad or a crusty baguette.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the cheese is not melting, place the soup bowls under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
French onion soup originated in France in the 18th century and was traditionally made with beef broth and caramelized onions. It has since become a popular dish around the world.
Flavor profiles:
This soup is savory and rich, with a deep onion flavor and a hint of sweetness from the caramelized onions. The Gruyere cheese adds a nutty and slightly salty flavor to the dish.
Serving suggestions:
Serve the soup as a comforting and hearty meal on a chilly day. It is also a great appetizer for a dinner party or holiday gathering.
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Taste: Savory, Oniony, Rich, Hearty, Comforting