Ingredients with Measurements:
- 1 lb snails, cleaned and cooked
- 4 cups beef broth
- 2 cups onion, sliced
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup white wine
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices French bread
- 1 cup Gruyere cheese, shredded
Special equipment needed:
- Oven-safe soup bowls
- Ladle
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, about 20 minutes.
3. Add flour to the pot and stir until combined.
4. Pour in beef broth and white wine, and stir until well combined.
5. Add thyme, salt, and black pepper, and let the soup simmer for 10 minutes.
6. Place a slice of French bread in each oven-safe soup bowl.
7. Ladle the soup over the bread, filling the bowls about 3/4 of the way.
8. Place a few cooked snails in each bowl.
9. Top each bowl with shredded Gruyere cheese.
10. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly.
11. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 485
- Fat: 28g
- Carbohydrates: 22g
- Protein: 29g
Substitutions for ingredients:
- Snails can be substituted with mushrooms or beef.
- Gruyere cheese can be substituted with Swiss cheese.
Variations:
- Add garlic to the onions while caramelizing for a stronger flavor.
- Use red wine instead of white wine for a deeper flavor.
- Add chopped bacon for a smoky flavor.
Tips and tricks:
- Make sure to clean the snails thoroughly before cooking.
- Use a sharp knife to slice the onions thinly for even caramelization.
- Use oven-safe soup bowls to ensure the cheese melts properly.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Garnish with fresh thyme leaves or chopped parsley.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the cheese is not melting properly, try broiling the soup for a few minutes.
Food safety advice:
- Make sure to cook the snails thoroughly before adding them to the soup.
Food history:
- French onion soup dates back to the Roman Empire, where onions were a staple food.
Flavor profiles:
- Savory, rich, and slightly sweet.
Serving suggestions:
- Serve as a starter for a French-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Oniony, Rich, Umami, Herbaceous