Description
French onion soup is a bistro classic. But it only takes a handful of simple ingredients and some time to make up this deeply flavorful onion soup that has been topped with fresh bread and smothered in melted cheese.
Ingredients
Scale
- 3 Large Organic Yellow Onions
- 2–3 Tablespoons Good Quality Olive Oil
- 1 Tablespoon Organic Butter
- 1 Organic Garlic clove, minced
- 1 Tablespoon Flour (preferably unbleached and unbromated)
- 1/2 Cup Wine (either a dry white or dry red)
- 4 Cups Organic Beef Broth
- Thinly Sliced Baguette Bread
- 1/2 Cup Gruyere, Harvarti or Swiss cheese
Instructions
- Cut the onions root off on both ends and peel away the skin. Place the sliced end on the cutting board for stability and then slice it in half like a half moon. Slice it into thin strips. You will have several cups of onions.
- Melt the butter with the oil in a large saucepan pan over medium heat. Add your onions and sprinkle with a little salt and pepper.
- Turn the heat down to low and continue to cook the onions over low heat until they are a deep caramel color. This takes time and patience. It can take up to an hour. Do not burn the onions. Stir every so often scraping up the bits on the bottom of the pan. Sprinkling a teaspoon or 2 of sugar will also help the onions caramelize.
- Add the garlic the last 2-3 minutes of cooking.
- Sprinkle the flour over the onions and stir for at least a minute.
- Turn up the heat and pour in the wine scraping up any brown bits from the bottom of the pot. Let the wine cook away.
- Pour in the 4 cups of broth. Season with salt and pepper and let the soup simmer for at least 30-45 minutes.
- When you are ready to serve the soup, turn on the broiler and cut slices of baguette to fit your soup bowl.
- Divide the soup up in small oven safe bowls (white ramekins are perfect for this). Place a slice of the baguette on top and sprinkle a generous amount of grated cheese or sliced cheese on top.
- Place your soup bowls on a baking sheet that has sides on it (in case of spills) and broil it until the cheese is all melty and bubbly. Watch carefully as this can go from melted to burnt very quickly.
Notes
- Â To prevent the bread from getting soggy you can pre toast it in an oven brushed with a little oil before placing it in the soup.
- The soup can seem a little under seasoned at first. Be sure to not over salt. Taste at the very end of simmering before adding any more salt.
- If you would like to add herbs, a bay leaf may be added as the onions are cooking or a sprig of thyme as the soup is simmering.
