Ingredients with Measurements:
- 1 Saucisson de Lyon (French sausage)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry white wine
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Baguette slices, for serving
- Grated Gruyere cheese, for serving
Special equipment needed:
- Dutch oven or large soup pot
- Oven-safe bowls or ramekins
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a Dutch oven or large soup pot, heat the butter and olive oil over medium heat. Add the sliced onions and garlic, and cook until the onions are soft and caramelized, about 20 minutes.
3. Add the beef broth, white wine, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. While the soup is simmering, slice the Saucisson de Lyon into thin rounds.
5. Add the Saucisson de Lyon slices to the soup pot and let simmer for an additional 5 minutes.
6. Ladle the soup into oven-safe bowls or ramekins. Top each bowl with a baguette slice and a generous amount of grated Gruyere cheese.
7. Place the bowls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 410
- Fat: 28g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- Saucisson de Lyon can be substituted with any other French sausage.
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with dry red wine or apple cider.
Variations:
- Add sliced mushrooms to the soup for an earthy flavor.
- Use a different type of cheese, such as Swiss or Emmental, instead of Gruyere.
- Add a splash of brandy or cognac to the soup for a boozy kick.
Tips and tricks:
- Be patient when caramelizing the onions - it takes time but is worth it for the flavor.
- Make sure to use oven-safe bowls or ramekins for baking the soup.
- If you don't have a Dutch oven or large soup pot, you can use a skillet to caramelize the onions and then transfer them to a smaller pot for simmering the soup.
Storage instructions:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls or ramekins to make it visually appealing.
- Garnish with fresh thyme or parsley for a pop of color.
Garnishes:
- Fresh thyme or parsley
Pairings:
- This soup pairs well with a crusty baguette and a glass of red wine.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese isn't melting, place the bowls under the broiler for a few minutes until the cheese is bubbly and golden.
Food safety advice:
- Make sure to cook the Saucisson de Lyon thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Saucisson de Lyon is a traditional French sausage from the city of Lyon, made with pork, white wine, and garlic.
Flavor profiles:
- This soup is savory and comforting, with a rich beef broth base, sweet caramelized onions, and flavorful Saucisson de Lyon.
Serving suggestions:
- Serve this soup as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French