Byrdene Martinez. Soup. January 26th , 2021.
Soupe à l`oignon [sup a lɔɲɔ̃]) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with. Most people think of french onion soup as restaurant food but it actually originated as a simple peasant dish made from onions, stale bread, and water. Modern versions of onion soup are more. But only a handful of frugal ingredients make up this restaurant favorite. Our french onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties.
French onion soup demands your attention. It`s like making risotto, where you need constant watching and stirring to develop just the right texture and flavor. But that`s the only challenging part. French onion soup was also one of those recipes. Little did i know just how easy this soup is to make. This french onion soup is a classic based on julia child`s famous recipe.
French Onion Soup
This Traditional French Onion Soup Has Warm Baguettes Topped With Hot, Melted Gruyere Cheese. High Quality Beef Broth, A Splash Of Wine, And Perfectly Caramelized Onions Are The Secrets To This Classic Recipe..
- 4 large yellow onions, (see notes for pound conversion)
- 2 large sweet onions
- 6 Tablespoons butter
- 2 sprigs fresh thyme
- 2 Bay leaves
- ¾ cup dry white wine (Chardonnay or Pinto Grigio)
- 4 cups beef broth (high quality is key)
- 1.5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt/Pepper, (to taste)
- 1 baguette
- 3 Tablespoons olive oil (optional)
- 6 slices Gruyere cheese
- Slice the onions into strings of medium-size. They’ll shrink down and you don’t want them too thin. (Using a mandoline slicer makes this much easier).
- Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
- Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
- The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 15 minutes or so. PRO TIP: As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to 'clean' the bottom of the pot. Repeat as needed throughout the cooking process.
- During the last 15 minutes, add any remaining wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are richly brown and sweet.
- Add the beef broth, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
- While the soup simmers, preheat the oven to 350 degrees.
- Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
- Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
- Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
- Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!
This french onion soup is made from scratch, cooked low and slow, giving the end result an incredible depth of flavor and aroma. There is something so nostalgic about this classic soup. This french onion soup is way better than what i have had at most restaurants. The toasted bread and melty cheese. Delia`s french onion soup recipe.
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