Ingredients with Measurements:
- 4 large onions, sliced thinly
- 1 head of garlic
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 6 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 slices of French bread
- 1 cup grated Gruyere cheese
Special equipment needed:
- Baking sheet
- Dutch oven or large soup pot
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until the garlic is soft and fragrant.
2. In a Dutch oven or large soup pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook for 25-30 minutes until caramelized and golden brown.
3. Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes until the flour is lightly browned.
4. Pour in the beef broth and red wine, and add the bay leaf and dried thyme. Bring to a simmer and cook for 20-25 minutes.
5. Squeeze the roasted garlic cloves out of their skins and add to the soup. Use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Preheat the broiler. Toast the French bread slices until lightly browned.
8. Ladle the soup into oven-safe bowls and place a slice of toasted French bread on top of each bowl. Sprinkle with grated Gruyere cheese.
9. Broil the soup for 2-3 minutes until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F
Broiler temperature: High
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 32g
Protein: 20g
Sodium: 1400mg
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- White wine can be used instead of red wine.
- Swiss cheese can be used instead of Gruyere cheese.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use a mix of onions, such as red onions and shallots, for a more complex flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Be patient when caramelizing the onions, as this step is crucial for the flavor of the soup.
- Use a blender or immersion blender to puree the soup until smooth.
- Make sure to use oven-safe bowls for broiling the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of toasted French bread on top.
Garnishes:
Sprinkle chopped fresh parsley or thyme on top of the soup for a pop of color.
Pairings:
Serve the soup with a side salad or a crusty baguette.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
- 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, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the onions and soup to a safe temperature of 165°F to prevent foodborne illness.
- 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. It has since become a popular dish around the world.
Flavor profiles:
This soup is savory, rich, and slightly sweet from the caramelized onions. The roasted garlic adds a depth of flavor, while the Gruyere cheese on top adds a nutty and salty note.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day.
Related Categories
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Region: French
Taste: Savory, Rich, Umami, Caramelized, Garlicky