Ingredients with Measurements:
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 baguette, sliced
- 2 cups grated Gruyere cheese
Special equipment needed:
- Grill
- Soup pot
- Oven-safe bowls
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss sliced onions with butter, olive oil, salt, black pepper, and brown sugar.
3. Grill onions in a grill basket until they are caramelized and tender, about 20-25 minutes.
4. In a soup pot, sauté garlic until fragrant. Add flour and stir until combined.
5. Pour in white wine and stir until the mixture thickens.
6. Add beef broth, thyme, bay leaf, and grilled onions to the pot.
7. Bring the soup to a boil, then reduce heat and let simmer for 30 minutes.
8. Preheat oven to 350°F.
9. Place sliced baguette on a baking sheet and bake until crispy, about 10-12 minutes.
10. Ladle soup into oven-safe bowls and top with a slice of baguette and grated Gruyere cheese.
11. Broil the bowls until the cheese is melted and bubbly, about 2-3 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Grill: medium-high heat
Oven: 350°F
Broil: high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 32g
Protein: 21g
Sodium: 1,800mg
Substitutions for ingredients:
- Butter: margarine or vegan butter
- Olive oil: vegetable oil or canola oil
- Dry white wine: chicken broth or apple juice
- Beef broth: vegetable broth or chicken broth
- Gruyere cheese: Swiss cheese or mozzarella cheese
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use a different type of cheese, such as Parmesan or cheddar.
- Add a splash of balsamic vinegar to the soup for a tangy twist.
Tips and tricks:
- Use a grill basket to prevent the onions from falling through the grates.
- Stir the soup occasionally to prevent it from sticking to the bottom of the pot.
- Use oven-safe bowls that can withstand high heat.
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:
Serve the soup in a rustic bowl with a slice of baguette and melted cheese on top.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
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 few more minutes to reduce the liquid.
Food safety advice:
- Use a meat thermometer to ensure the beef broth reaches a temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
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, sweet, and slightly tangy.
Serving suggestions:
Serve hot as a main course or appetizer.
Related Categories
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Region: French
Taste: Savory, Tangy, Smoky, Caramelized, Oniony