Ingredients with Measurements:
- 1/4 cup unsalted butter
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound hoop cheese, grated
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.
2. Sprinkle the flour over the onions and stir to coat. Cook for 2 minutes, stirring constantly.
3. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Add the milk, thyme, salt, and pepper and bring to a simmer.
4. Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
5. Remove the soup from the heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the grated hoop cheese until melted and smooth.
7. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking onions and garlic, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 1230mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 10g
Protein: 17g
Substitutions for ingredients:
- Hoop cheese can be substituted with cheddar cheese or any other type of cheese you prefer.
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
Variations:
- Add crumbled bacon or diced ham for a heartier soup.
- Add diced potatoes or carrots for extra texture and flavor.
- Use different types of cheese, such as blue cheese or Gouda, for a different flavor profile.
Tips and tricks:
- Be sure to stir the soup frequently to prevent it from sticking to the bottom of the pot.
- Use an immersion blender for easier and safer blending of hot soup.
- If the soup is too thick, add more chicken broth or milk to thin it out.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley or croutons.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more cheese to thicken it up.
- If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Onion soup has been a popular dish in France since the Roman times. It was traditionally made with beef broth and served with croutons and melted cheese on top.
Flavor profiles:
Savory, cheesy, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve hot as a comforting meal on a cold day.
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