Ingredients with Measurements:
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 4 slices French bread, toasted
- 1 cup grated Gruyere cheese
Special equipment needed:
- Dutch oven or large soup pot
- Oven-safe soup bowls
- Broiler
Step-by-step instructions:
1. In a Dutch oven or large soup pot, melt the butter and olive oil over medium heat.
2. Add the sliced onions, garlic, salt, pepper, and thyme. Stir to combine.
3. Cook the onions, stirring occasionally, for 30-40 minutes or until they are caramelized and golden brown.
4. Pour in the white wine and scrape any browned bits from the bottom of the pot.
5. Add the beef broth and bay leaf. Bring the soup to a simmer and let it cook for 20-30 minutes.
6. Preheat the broiler.
7. Ladle the soup into oven-safe bowls and top each bowl with a slice of toasted French bread.
8. Sprinkle the grated Gruyere cheese over the bread.
9. Place the bowls under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking onions, simmer for soup, and broil for cheese topping.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 27g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 2000mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Butter can be substituted with margarine or vegetable oil.
- Olive oil can be substituted with vegetable oil.
- Dry white wine can be substituted with chicken or vegetable broth.
- Gruyere cheese can be substituted with Swiss or provolone cheese.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use a mixture of beef and chicken broth for a lighter flavor.
- Add a splash of balsamic vinegar to the soup for a tangy twist.
- Top the soup with a sprinkle of fresh parsley or chives for added freshness.
Tips and tricks:
- Be patient when caramelizing the onions, as this step is crucial for the flavor of the soup.
- Use a sharp knife to slice the onions thinly and evenly.
- Use oven-safe soup bowls that can withstand the broiler heat.
- Toast the bread slices before adding them 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 the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic French onion soup bowl with a slice of toasted bread and melted cheese on top.
Garnishes:
Sprinkle fresh parsley or chives on top of the melted cheese for added freshness.
Pairings:
Serve the soup with a side salad or a crusty baguette.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Garlic bread or a crusty baguette
- Roasted vegetables such as carrots, Brussels sprouts, or asparagus
Troubleshooting advice:
- If the onions are burning, lower the heat and add a splash of water to the pot.
- If the soup is too salty, add a splash of water or more broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup to a simmer and let it cook for at least 20-30 minutes to ensure that the beef broth is fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
French onion soup is a classic French dish that dates back to the 18th century. It was originally a peasant dish made with onions, water, and stale bread, but over time it evolved into the rich and flavorful soup we know today.
Flavor profiles:
This soup has a rich and savory flavor from the caramelized onions and beef broth, balanced by the tangy and nutty flavor of the melted Gruyere cheese.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold winter day.
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Region: French