Ingredients with Measurements:
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 6 cups beef broth
- 4 slices French bread
- 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 butter and olive oil over medium heat.
2. Add thinly sliced onions and cook until they are caramelized and golden brown, stirring occasionally for about 30 minutes.
3. Add minced garlic, dried thyme, salt, and black pepper. Cook for another 2-3 minutes.
4. Pour in red wine and beef broth. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
5. Preheat oven to 350°F.
6. Ladle soup into oven-safe soup bowls. Place a slice of French bread on top of each bowl and sprinkle with shredded Gruyere cheese.
7. Bake in the oven for 10-15 minutes or until cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 16g
Sodium: 1500mg
Substitutions for ingredients:
- Red wine can be substituted with beef broth or chicken broth.
- Gruyere cheese can be substituted with Swiss cheese or mozzarella cheese.
Variations:
- Add sliced mushrooms to the soup for an extra flavor and texture.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a splash of balsamic vinegar to the soup for a tangy flavor.
Tips and tricks:
- Use a mandoline slicer to thinly slice the onions for even cooking.
- Use a good quality red wine for the best flavor.
- Make sure to use oven-safe soup bowls for baking the soup.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of French bread on top.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a crusty baguette and a glass of red wine.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce and thicken.
Food safety advice:
Make sure to cook the onions until they are caramelized and golden brown to avoid any raw onion flavor.
Food history:
French Onion Soup originated in France in the 18th century and was a popular dish among the working class.
Flavor profiles:
This soup has a rich and savory flavor with a hint of sweetness from the caramelized onions and a tangy note from the red wine.
Serving suggestions:
Serve as a first course or as a main dish with a side salad or roasted vegetables.
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Region: French