Ingredients with Measurements:
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices French bread
- 2 cups grated Gruyere cheese
Special equipment needed:
- Dutch oven or large soup pot
- Oven-safe soup bowls
- Broiler
Step-by-step instructions:
1. In a Dutch oven or large soup pot, melt the butter over medium heat.
2. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally for about 30 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Add the beef broth, red wine, thyme, bay leaf, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Preheat the broiler.
7. Ladle the soup into oven-safe soup bowls.
8. Top each bowl with a slice of French bread and sprinkle with grated Gruyere cheese.
9. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Soup should be simmered over medium heat and broiled under high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 28g
Protein per serving: 22g
Substitutions for ingredients:
- You can substitute beef broth with vegetable broth for a vegetarian version.
- You can use white wine instead of red wine.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Add a splash of brandy to the soup for a boozy twist.
Tips and tricks:
- Be patient when caramelizing the onions, as it takes time to achieve the perfect golden brown color.
- Use a good quality Gruyere cheese for the best flavor.
- If you don't have oven-safe soup bowls, you can use a baking sheet to broil the cheese on top of the soup.
Storage instructions:
Store any 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 a rustic soup tureen for a cozy and inviting presentation.
Garnishes:
Garnish the soup with fresh thyme leaves or chopped parsley.
Pairings:
This soup pairs well with a crusty baguette and a simple green salad.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a charcuterie board.
Troubleshooting advice:
- If the soup is too thick, add more beef broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the onions thoroughly to avoid any risk of foodborne illness.
Food history:
French onion soup originated in France in the 18th century and was traditionally made with beef broth, onions, and bread. The addition of cheese on top of the soup is a more recent adaptation.
Flavor profiles:
This soup has a rich and savory flavor from the caramelized onions and beef broth, with a hint of sweetness from the red wine.
Serving suggestions:
Serve the soup as a starter for a cozy dinner party or as a comforting meal on a cold winter night.
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