How to make french onion soup
Recipes, Soups

How to make french onion soup

When it’s cold outside, there’s nothing more warming than a steaming hot cup of French onion soup. In particular, with a thick piece of toasted bread that has been liberally slathered with melty Gruyere cheese and a generous amount of caramelized onion.

How to make french onion soup?

A decent French onion soup is made comprised of two fundamental ingredients: onions and cream.

The first is the amount of merchandise available. The quality of your soup will be determined by the quality of the stock you use. In traditional recipes, beef stock is used to prepare this soup. However, excellent beef stock may be difficult to come by and costly to make on your own occasionally.

The appropriate caramelization of the onions is the second most crucial step in the process. For this dish, it will take at least 40 minutes to caramelize the number of onions that will be used. In onions, caramelization is a chemical reaction that takes place when the sugars in the onion reach a certain temperature.

How to make french onion soup

Recipe by iamadeelazhar@gmail.comCourse: Recipes, Soups
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

23

kcal
Total time

1

hour 

20

minutes

Ingredients

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem about

  • 10 cups of sliced onions total

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoons butter

  • 1 teaspoon sugar

  • Kosher salt

  • 2 cloves garlic, minced

  • 8 cups beef stock, chicken stock, or a combination of the two

  • 1/2 cup dry vermouth or dry white wine

  • 2 bay leaves

  • 1 tablespoon fresh thyme leaves

  • 1/2 teaspoon dried thyme (more to taste)

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons brandy (optional)

  • 8 slices (1 inch thick) French bread or baguette

  • 1 1/2 cups grated Gruyere

  • Sprinkling of Parmesan

Directions

  • 3 tablespoons of olive oil are heated over medium heat in a 5 to 6 quart heavy-bottomed saucepan until shimmering. Toss the onions in the olive oil until they are well coated.
    Cook the onions, turning often, for 15 to 20 minutes, or until they are cooked and translucent.
  • The heat should be raised to a medium-high setting. Toss in the remaining tablespoon of olive oil and butter and continue to simmer, turning often, for another 15 minutes, or until the onions are starting to brown.
  • Sprinkle with sugar (to aid in the caramelization process) and 1 teaspoon of salt before baking. Continue to simmer for another 10 to 15 minutes, or until the onions are well caramelised and soft.
  • Cook for a further minute after adding the minced garlic.
  • Deglaze the pot with vermouth or wine: Pour the wine or vermouth into the pot and scrape up any browned pieces that have accumulated on the bottom and sides of the pot, deglazing the pot along the way.
  • Combine the stock, bay leaves, and thyme in a large mixing bowl. Bring the pot to a simmer, cover it, and turn the heat down to a low simmer to keep it there. Cook for around 30 minutes at a low heat.
  • Season with more salt and freshly ground black pepper to taste, if desired. Remove the bay leaves and set them aside. If you’re using brandy, add it now.
  • While the soup is boiling, prepare a sheet pan with parchment paper or aluminium foil and preheat the oven to 450°F with a rack in the top third of the oven. Toast the French bread slices while the soup is simmering.
  • Brush a light layer of olive oil on both sides of the French bread or baguette slices (you’ll end up needing around a tablespoon and a half of olive oil for this).
  • Place the pan in the oven and toast for 5 to 7 minutes, or until the bread is gently toasted. Remove the baking sheet from the oven.
  • Turn the toasts over and top with the Gruyere and Parmesan cheeses, if desired. When it’s near to serving time, put the dish back in the oven and bake until the cheese is bubbling and gently browned.
  • To assemble the soup, spoon it into a bowl and place one cheesy toast on top of each bowl of soup.
  • If you like, you may use individual oven-proof dishes or one big casserole dish as an alternative. Pour the soup into the bowls or the casserole dish using a ladle. Cover with the bread and top with the cheese if desired. Place the dish under the broiler for 10 minutes at 350° F, or until the cheese bubbles and begins to brown slightly.

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