How to make French onion soup

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

This aromatic soup will amaze you with its bright taste and warm you in bad weather.

Onion soup is the most controversial dish in French cuisine. I think many of you, when you mention it, imagine onions floating in broth. In fact, this is a fragrant, nutritious, hearty dish that will warm you up in rainy weather, sober you up after a stormy evening and give you strength for the next day.

The taste of the soup depends on the strength of the broth and the slow caramelization of the onion, so it is better not to rush during cooking. The ideal option is to cook the soup in advance and heat it in the oven with croutons and cheese before serving.

Ingredients

• 6 large onions;
• 3-4 tablespoons of butter;
• 1 tablespoon vegetable oil;
• ½ teaspoon sugar;
• 100 ml of dry white wine;
• 1 tablespoon flour;
• 2 liters of broth;
• 1 teaspoon salt
• pepper to taste;
• 2 handfuls of grated cheese;
• a few slices of baguette.

Preparation

Peel the onions and cut into half rings. In order not to cry at the same time, use the tips from the Lifehacker video.

Put a saucepan with a thick bottom over medium heat, put butter in it. To prevent it from burning, add a spoonful of vegetable.

When the butter is melted, add the onion to the saucepan. Mix well.

Add sugar: it will take away excess moisture and help the onion caramelize better.

Sauté the onions until they are beautifully brown, stirring occasionally.

Add wine to the pot. Since the onion itself is sweet, it is best to use dry wine to keep the flavor balanced. If you don't want to use alcohol or don't have wine on hand, use apple cider vinegar: it works just as well.

Now add flour, mix well and leave to roast for 1 minute.

Then pour in 1 ladle of broth. We used vegetable stock, but chicken or beef stock will work as well. Stir the mixture well.

Then add the remaining stock and bring the soup to a boil. Season with pepper, salt and cook for 10 minutes.

Remove soup from stove and pour into ceramic baking pots.

Dry the slices of bread in a skillet or oven. Do not use oil.

Place 1–2 baguette slices on top of the soup.

Sprinkle with grated cheese on top.

Bake in an oven preheated to 200 ° C for 1-2 minutes until golden brown.

For a full taste, you need to eat everything at once: soup, croutons, baked cheese.