Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated Tomme cheese
- 1/4 cup chopped fresh chives
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onions and garlic and cook until softened, stirring occasionally, about 10 minutes.
3. Add the broth, cream, thyme, salt, black pepper, and cayenne pepper to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes.
5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the grated Tomme cheese until melted and well combined.
7. Serve the soup hot, garnished with chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking onions and garlic, and low heat for simmering the soup.
Serving size:
Makes 4 servings.
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 14g
Protein: 11g
Sodium: 950mg
Substitutions for ingredients:
- Tomme cheese can be substituted with Gruyere or Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different types of cheese for a different flavor profile.
- Add cooked bacon or ham for a meaty twist.
Tips and tricks:
- Be sure to cook the onions and garlic until softened before adding the broth to ensure a smooth texture.
- Use an immersion blender for easier and safer blending of hot soup.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped chives.
Garnishes:
Chopped chives, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a light white wine.
Suggested side dishes:
Grilled cheese sandwich or a side of roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C) before serving.
- Refrigerate leftover soup promptly and discard any that has been left at room temperature for more than 2 hours.
Food history:
Onion soup has been a popular dish in France since the Roman era, and it became a staple of French cuisine in the 18th century. Tomme cheese is a semi-hard cheese from the French Alps that has been produced for centuries.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve the soup as a starter or a light meal.
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