Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 2 leeks, white and light green parts only, thinly sliced
- 4 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:
- Dutch oven or large pot
- Oven-safe soup bowls
- Broiler
Step-by-step instructions:
1. In a Dutch oven or large pot, heat the butter and olive oil over medium heat. Add the onions, leeks, and garlic and cook until the onions are caramelized, about 30 minutes.
2. Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes, stirring constantly.
3. Add the beef broth, white wine, bay leaf, and thyme to the pot. Bring to a simmer and cook for 20-30 minutes, until the flavors have melded together.
4. Preheat the broiler.
5. Ladle the soup into oven-safe bowls. Top each bowl with a slice of French bread and sprinkle with grated Gruyere cheese.
6. Place the bowls under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for cooking onions and leeks, simmer for soup, and broil for cheese.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 36g
Protein: 20g
Sodium: 1300mg
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Red or yellow onions can be used instead of white onions.
- Cheddar cheese can be used instead of Gruyere cheese.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use a mixture of different cheeses, such as Parmesan and mozzarella, for the topping.
- Add a splash of balsamic vinegar to the soup for a tangy twist.
Tips and tricks:
- Be patient when caramelizing the onions and leeks. This step takes time but is essential for developing the rich flavor of the soup.
- Use a good-quality bread for the topping, such as a baguette or sourdough.
- Make sure the cheese is evenly distributed over the bread to prevent burning.
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 sprig of fresh thyme on top.
Garnishes:
Fresh thyme, chopped parsley, or a drizzle of olive oil.
Pairings:
- A crisp green salad with a tangy vinaigrette.
- A crusty baguette for dipping in the soup.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Grilled chicken or steak.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese is burning before it is melted, move the bowls to a lower rack in the oven.
Food safety advice:
- Make sure the soup is heated through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
French onion soup has been a staple in French cuisine for centuries. It was originally a peasant dish made with leftover bread and onions, but has since become a beloved classic.
Flavor profiles:
The soup is rich and savory, with the sweetness of the caramelized onions and the tanginess of the Gruyere cheese.
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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Region: French