Ingredients with Measurements:
- 6 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
- 8 cups beef broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices of 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 butter and olive oil over medium heat.
2. Add onions and cook, stirring occasionally, for 20-25 minutes or until onions are caramelized and golden brown.
3. Add garlic, thyme, and bay leaf, and cook for another 2-3 minutes.
4. Pour in white wine and scrape the bottom of the pot to release any browned bits.
5. Add beef broth, salt, and pepper, and bring to a simmer.
6. Reduce heat to low and let the soup simmer for 30-40 minutes.
7. Preheat the broiler.
8. Ladle soup into oven-safe bowls and top each with a slice of toasted French bread.
9. Sprinkle grated Gruyere cheese on top of each slice of bread.
10. Place bowls under the broiler and broil until cheese is melted and bubbly, about 2-3 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Soup should simmer on low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 15g
Sodium: 1500mg
Substitutions for ingredients:
- You can use vegetable broth instead of beef broth for a vegetarian version of this soup.
- If you don't have Gruyere cheese, you can use Swiss cheese instead.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use a mixture of different types of onions, such as red onions and shallots, for a more complex flavor.
- Add a splash of brandy or sherry to the soup for a richer flavor.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time, but it's worth it for the depth of flavor it adds to the soup.
- Use a good quality beef broth for the best flavor.
- Make sure to toast the bread before adding it to the soup so it doesn't get soggy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of toasted bread on top.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Serve with a green salad and a glass of red wine.
Suggested side dishes:
Crusty bread and a side salad.
Troubleshooting advice:
If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure to cook the onions until they are caramelized and golden brown to avoid any raw onion flavor.
Food history:
Sopa de Cebolla is a traditional French onion soup that dates back to the 18th century.
Flavor profiles:
This soup is savory, rich, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve the soup as a first course or as a main dish with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Savory, Oniony, Rich, Comforting, Hearty