Introduction
French Onion Soup, a culinary classic from the heart of French cuisine, promises a hearty bowl of warm comfort. Originating from the 18th century, this soup traditionally begins with caramelized onions, beef broth, toasted bread, and melted cheese. Let’s break down the process step by step.
Ingredients
- 5 medium-sized onions, thinly sliced
- 3 cloves garlic, minced
- 6 cups of beef broth
- 1 cup of dry white wine
- 2 bay leaves
- 3 sprigs of fresh thyme
- Salt and Pepper to taste
- 1 Baguette, sliced
- 2 cups grated Gruyère cheese
Preparation
Step 1: Caramelizing the Onions
With a little patience and low heat magic, the pungent, round onions transform into a sweet, deeply flavored base. Slice your onions as thin as you can. Melt some butter in a large pot and add the onions. Gradually caramelize them over medium heat, stirring occasionally. This process may take anywhere from 45 minutes to an hour.
Step 2: Building the Broth
Once the onions are caramelized to a rich brown, add the minced garlic, bay leaves, thyme, and wine. Cook for another 10 minutes as the wine reduces, then add the beef broth and let it simmer for an additional 20-30 minutes. Season with salt and pepper.
Step 3: The Gratinée
While the soup simmers, take your sliced baguette and toast them in the oven until crispy and golden. Then, ladle your soup into oven-safe bowls, top with the crispy bread, followed by a generous handful of Gruyère cheese. Place these bowls into the oven and cook until cheese is bubbly and golden.
Finish
There you have it! A classic, heart-warming French Onion Soup that will instantly transport you to a quaint bistro in Paris. Remember, it’s all about the slow cooking process, allowing the flavors to meld together splendidly. If you try this recipe, don’t forget to leave a comment and let us know how it went. Subscribe to our newsletter for more meticulous recipes, and bon appétit!