Ingredients with Measurements:
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 4 cups beef broth
- 2 cups chicken broth
- 1 bay leaf
- 4 slices baguette
- 1/2 cup 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 and olive oil over medium heat.
2. Add the sliced onions, garlic, thyme, salt, and black pepper. Cook, stirring occasionally, for 30-40 minutes or until the onions are caramelized and golden brown.
3. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Cook for 5 minutes or until the wine has evaporated.
4. Add the beef broth, chicken broth, and bay leaf. Bring to a simmer and cook for 20-30 minutes.
5. Preheat the broiler.
6. Ladle the soup into oven-safe soup bowls. Top each bowl with a slice of baguette and sprinkle with grated Gruyere cheese.
7. Place the soup bowls on a baking sheet and broil for 2-3 minutes or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Soup: Simmer
Broil: High
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 27g
Protein per serving: 16g
Substitutions for ingredients:
- Butter can be substituted with margarine or vegan butter.
- Olive oil can be substituted with vegetable oil.
- Dry white wine can be substituted with chicken or vegetable broth.
- Gruyere cheese can be substituted with Swiss or Parmesan cheese.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use a different type of bread for the croutons, such as sourdough or rye.
- Add a splash of balsamic vinegar to the soup for a tangy flavor.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time, but it's worth it for the rich flavor.
- Use a sharp knife to slice the onions thinly and evenly.
- If the soup is too salty, add a splash of water to dilute it.
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:
Garnish the soup with additional grated cheese and chopped fresh parsley.
Pairings:
Serve the soup with a crisp green salad and a glass of red wine.
Suggested side dishes:
Crusty bread and a cheese plate.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese on top of the soup is not melting, move the soup bowls closer to the broiler.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
French Onion Soup originated in France in the 18th century and was traditionally made with beef broth and caramelized onions.
Flavor profiles:
Savory, rich, and slightly sweet.
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day.
Related Categories
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Region: French
Taste: Savory, Oniony, Rich, Toasty, Caramelized