Soupe à l’oignon (French Onion Soup), a timeless French classic, is a soup that warms the heart with its comforting, caramelized onions in a rich and savory beef broth, traditionally topped with a gooey layer of melted cheese over crusty bread. This dish exemplifies the French talent for turning simple ingredients into exquisite cuisine.
Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Serves: 4
Ingredients:
- 5 large onions, thinly sliced
- 2 cloves of garlic, minced
- 6 cups of beef stock
- 1/2 cup of dry white wine
- 2 tablespoons of unsalted butter
- 1 teaspoon of sugar
- 1 tablespoon of all-purpose flour
- 1 bay leaf
- Fresh thyme
- Salt and pepper to taste
- 1 baguette, sliced and toasted
- 1 1/2 cups of grated Gruyère cheese
Instructions:
- In a large pot, melt butter over medium heat. Add onions, garlic, sugar, salt, and pepper, cooking until onions are golden brown and caramelized, about 40 minutes. Stir occasionally to prevent burning.
- Sprinkle flour over the onions and cook for a few minutes. Pour in the white wine, scraping any browned bits off the bottom of the pot.
- Add beef stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for about 1 hour.
- Preheat the broiler. Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese.
- Broil until cheese is bubbly and golden brown, about 2-3 minutes.
- Serve hot, garnished with additional thyme if desired.
Soupe à l’oignon (French Onion Soup) is more than just a soup; it’s a testament to the French philosophy of culinary excellence. With its deep flavors and rich aroma, it stands as a beloved dish that has captured the hearts of food lovers worldwide.