Ingredients with Measurements:
- 4 large onions, sliced thinly
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 6 cups beef broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 baguette, sliced
- 2 cups shredded Gruyere cheese
Special Equipment Needed:
- Dutch oven or large soup pot
- Oven-safe bowls or crocks
- Cheese grater
Step-by-Step Instructions:
1. In a Dutch oven or large soup pot, melt butter with olive oil over medium heat.
2. Add sliced onions and garlic, and cook until onions are caramelized and golden brown, stirring occasionally for about 30-40 minutes.
3. Sprinkle flour over onions and stir to combine.
4. Add beef broth, white wine, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Preheat oven to 350°F.
6. Arrange baguette slices on a baking sheet and toast in the oven until lightly browned.
7. Ladle soup into oven-safe bowls or crocks, filling each about 3/4 full.
8. Place a few toasted baguette slices on top of each bowl of soup, then sprinkle shredded Gruyere cheese over the top.
9. Place bowls on a baking sheet and bake in the oven until cheese is melted and bubbly, about 10-15 minutes.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 27g
Protein: 20g
Sodium: 1500mg
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or any other type of cheese that melts well.
- If you don't have white wine, you can use red wine or omit it altogether.
- You can use vegetable broth instead of beef broth for a vegetarian version of this soup.
Variations:
- Add sliced mushrooms to the onions while they are cooking for a mushroom and onion soup.
- Use chicken broth instead of beef broth for a lighter version of this soup.
- Add a splash of balsamic vinegar to the soup for a tangy flavor.
Tips and Tricks:
- Make sure to slice the onions thinly and evenly for even cooking.
- Don't rush the caramelization process - it takes time to get the onions to the perfect golden brown color.
- Use oven-safe bowls or crocks that can withstand the high heat of the oven.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, simply microwave the soup in a microwave-safe bowl or reheat on the stovetop in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in colorful, oven-safe bowls or crocks for a beautiful presentation.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley for a pop of color.
Pairings:
This soup pairs well with a crisp green salad and a crusty baguette.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a bit longer to reduce and thicken the broth.
Food Safety Advice:
Make sure to refrigerate any leftovers promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food History:
French onion soup has been a popular dish in France since the 18th century. It was traditionally served to poor people who could not afford meat, as onions were cheap and plentiful.
Flavor Profiles:
This soup has a rich, savory flavor from the caramelized onions and beef broth, with a hint of sweetness from the white wine.
Serving Suggestions:
Serve this soup as a comforting and hearty meal on a cold winter day.
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Taste: Savory, Rich, Tangy, Oniony, Caramelized, Umami, Aromatic