French Onion Soup

Ingredients

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 bay leaf 1 bay leaf
• 4 slices of baguette 4 slices of baguette
• 1 cup (100g) grated Gruyère or Emmental cheese (or other melty cheese) 1 cup (100g) grated Gruyère or Emmental cheese (or other melty cheese)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 28g (10g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter and olive oil over medium heat.
2. 2.
   Add the sliced onions and cook slowly, stirring occasionally, until they caramelize and turn golden brown, about 30-40 minutes.
3. 3.
   Sprinkle sugar over the onions and continue cooking for an additional 5 minutes to enhance the caramelization.
4. 4.
   Pour in the white wine and cook for a few minutes until the alcohol evaporates.
5. 5.
   Add the beef or vegetable broth and bay leaf to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a simmer and let it cook for 20-30 minutes to allow the flavors to meld together.
7. 7.
   While the soup is simmering, preheat the broiler in your oven.
8. 8.
   Toast the slices of baguette until they are golden brown and crispy.
9. 9.
   Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl.
10. 10.
    Sprinkle the grated cheese over the bread slices, covering them completely.
11. 11.
    Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
12. 12.
    Carefully remove the bowls from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Onions — Make sure to slice the onions thinly and cook them slowly over low heat to achieve the desired caramelization.
• Baguette — Choose a crusty baguette for the best texture when toasting. Stale bread works well too, as it absorbs the soup without becoming too soggy.
• Cheese — Opt for a high-quality melty cheese like Gruyère or Emmental for an authentic flavor. If unavailable, Swiss or provolone can be used as substitutes.

Tips & Tricks

• For a richer flavor, add a splash of brandy or sherry to the soup before simmering.
• To save time, prepare the caramelized onions in advance and store them in the refrigerator until ready to use.
• If you prefer a thicker soup, mix a tablespoon of flour with the onions before adding the broth.
• Experiment with different types of cheese to find your favorite combination.
• Garnish the soup with fresh thyme or parsley for an extra touch of freshness.

Serving advice

Serve the French Onion Soup hot, straight from the oven. Be cautious as the bowls will be hot. Accompany the soup with a side of crusty bread or a simple green salad for a complete meal.

Presentation advice

Present the French Onion Soup in individual oven-safe bowls, allowing the melted cheese to ooze over the sides. Garnish with a sprig of fresh thyme or parsley for a pop of color. Serve the soup on a wooden board or a heat-resistant tray to protect your table from the hot bowls.