Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 8 ounces Irish Brie cheese, rind removed and cubed
- 4 slices French bread, toasted
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onions and garlic, and cook until the onions are soft and translucent, about 10 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Pour in the chicken or vegetable broth and stir to combine.
5. Add the thyme, salt, and pepper, and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 20 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Add the cubed Irish Brie cheese and stir until melted and combined.
11. Serve the soup hot with a slice of toasted French bread on top and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking onions and garlic, low heat for simmering soup.
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 40g
Carbohydrates: 16g
Protein: 16g
Sodium: 1,200mg
Substitutions for ingredients:
- Irish Brie cheese can be substituted with regular Brie cheese or any other soft cheese.
- French bread can be substituted with any crusty bread.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Be sure to remove the rind from the Brie cheese before cubing it.
- Use an immersion blender for easier blending and less mess.
- Toast the bread before adding it to the soup for extra crunch.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of toasted bread on top and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, or shredded cheese.
Pairings:
Serve with a side salad or a crusty bread for dipping.
Suggested side dishes:
Side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Be sure to cook the soup to the recommended temperature and store leftovers properly in the refrigerator.
Food history:
Onion soup has been a popular dish in France since the Roman times. It was traditionally made with stale bread, onions, and broth.
Flavor profiles:
Creamy, cheesy, and savory with a hint of sweetness from the onions.
Serving suggestions:
Serve the soup as a starter for a St. Patrick's Day dinner or as a comforting meal on a cold day.
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Region: Irish