Of course there are a lot of recipes, practically every area having its own way of preparing onion soup. In any case, onion soup is celebrated on a modal level, appearing in the menus of many restaurants in the world. But this one is the best.
French onion soup. Probably one of the most beloved recipes of the classic French cuisine, an emblem of the whole kitchen tag, and a simple way to test the cook’s methodical depths.
French Onion soup is one of the delicacies offered by French cuisine. Simple to do, it is a special, refined and savory dish.
This French Onion soup is actually quite easy. The keys to optimizing you’re caramelizing the onions, which requires just a little patience and time, and using top quality ingredients! An excellent, fresh block of gruyere cheese, along with a great baguette are crucial!
This is the best soup for a night, as well as for serving in brunch or even a dinner party. The soup base can be drawn up in advance and kept in the refrigerator. Then, once you’re ready to serve, gently reheat it to the cooker, then add the breads, cheeses and pinch it.
Most important, onions have to cook until browned and caramelized. You could be tempted to cut corners and then cook them till softened without forcing them into a golden brown, but dont stop! It will make all of the difference in flavour.
And besides being a delight for the senses, onion soup also comes with health benefits.
Fine, carefully blended fragrances make this soup a delicacy that delights your senses and exhorts you to spend a holiday of tastes in the French lands. This recipe demonstrates once again (if any, it was needed) that from simple ingredients, chosen and carefully blended together, we can create delicious and tasty dishes.
DELICIOUS French Onion Soup
- 2 lb onions
- 1/2 cup unsalted butter
- 1 tsp sugar
- 5 cups beef broth
- 1 tsp fresh thyme leaves
- 3/4 cup dry white wine
- 2 tbsp flour
- 3/4 cup Gruyere cheese
- 8 slices French baguette
- Melt the butter in a large pan.
- Add the sliced onion and fry for 10 min until tender. Then add the sugar and cook for 20 mins longer, stirring regularly, until caramelized. Stir occasionally.
Then scatter in the sugar, flour, salt, pepper and thyme and stir well.
- Add the beef broth, the dry white wine then add a lid and cook for 25 minutes.
- Toast on the grill 8 slices of French baguette.
- Set a piece or two of toast in addition to the bowls of soup and heap onto Gruyere cheese. As an alternative, you can finish the toasts beneath the grill.