Classic French Onion Soup
When it comes to French cuisine, people often associate it with its delicacy and elegance. This country, with a long culinary history, is renowned for its outstanding cooking. However, even in France, people understand that true comfort often comes from the simplest of foods. Representing a delightful blend of simplicity and richness in tradition, a beloved French dish is French onion soup. The warm broth, filled with caramelized onion aroma, satisfies the taste buds and creates a delightful balance of sweetness and saltiness. The cheese-covered bread adds a delicious crunch, and the melted cheese underneath brings the typical richness of French cuisine.
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
100
mins
Total Time:
120
mins
Ingredients
-
4
(about 2 pounds/ 907g) large onions
(thinly sliced)
-
3
tbsp
(42g) unsalted butter
-
1
tbsp
(13g) olive oil
-
1
tsp
(4g) granulated sugar
-
2
cloves garlic
(minced)
-
2
tbsp
(15g) all-purpose flour
-
1/2
cup
(125g) dry white wine
-
8
cup
(1920g) beef broth
-
2
bay leaves
-
1
tbsp
(3g) fresh thyme leaves
-
1
tsp
(6g) salt
-
1/2
tsp
(1g) ground black pepper
-
8
slices of French baguette
-
1 1/2
cup
(177g) grated Gruyère cheese
-
1/2
cup
(45g) grated Parmesan cheese
Instructions
-
In a large soup pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook until they become soft and golden brown. This process may take around 50 minutes. Stir occasionally.
-
Sprinkle sugar over the onions and continue cooking for an additional 5 minutes to enhance the caramelization. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in flour and stir to blend. Pour in the dry white wine, beef broth, and add bay leaves and thyme leaves. Season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 30 minutes.
-
Preheat the oven to 450°F（232°C）. Arrange the slices of French baguette on a baking sheet and sprinkle them with Gruyère cheese and Parmesan cheese. Bake until the cheese is melted and bubbly around the edges, about 7 to 8 minutes.
-
Discard the bay leaves from the soup. Ladle the hot soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl of soup.