ONION SOUP, A MONUMENT OF FRENCH INHERITANCE

French Soupe à l'oignon is a delicious soup for wintertime usually served as a starter. Even if it is so Parisian, Parisian’s find it heavy and today eat it very few. But all of us do order a time a year a Soup à l’oignon, when comes out a strong envy of tradition and diet exception! This is my grand’ma French Onion Soup recipe, once you try it you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.

Onion

Ingredients for 6 servings

• 4 onions


• 2 garlic cloves, chopped


• 1 fresh thyme sprigs


• 1/4 bottle white wine


• 1/2 cup butter

• 1 tablespoons of olive oil


• 3 heaping tablespoons flour


• 2 quarts beef broth

• 1/2 baguette, sliced


• 1 pound grated Gruyère or Conté cheese

• Salt and freshly ground black pepper

 

imagePreparation (15 minutes plus 55 minutes cooking)

Sliced the onions.

Melt the oil and the butter in a pot over medium heat. After 2 minutes, add garlic, thyme, and salt and pepper and cook, about 25 minutes, until the onions are caramelized (not burned).

Add the white wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.

Discard the thyme sprigs.

Dust the onions with the flour. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

Add the beef broth and cook for 12 minutes.

Season with salt and pepper.
Preheat the broiler.

Prepare the bowls: pour the soup in the bowls, top each with 2 or 3 slices of bread and with the Gruyere.

Put the bowls into the oven to toast the bread and melt the cheese and broil 3 to 5 minutes until golden brown.


Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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