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easy |
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inexpensive |
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from France |
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| Preparation time: |
20
min |
| Cooking time: |
60
min |
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Ingredients
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- 3 tablespoons unsalted butter
- 1 small red onion, thinly sliced
- 3 white onions, thinly sliced
- 1 clove garlic, finely chopped
- 3 tablespoons all-purpose flour
- 3/4 cup white wine
- 6 cups beef stock or water
- Bouquet garni
- 1 tablespoon sherry
Croutes:
- 12 slices of French baguette
- 1 1/2 cups finely grated Gruyère cheese |
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Known in France as "Soupe a l'oignon gratinée", French onion soup has always been a very popular first course during a cold winter in Paris.
Melt the butter in a large heavy-bottomed saucepan over medium heat.
Add the onions and cook for 20 minutes, stirring often, until caramelized and dark golden-brown. This step is very important as the color of the onions at this stage will determine the color of the final soup.
Stir in the garlic and the flour and cook, stirring constantly for 1-2 minutes.
Add the white wine and stir the mixture until the flour has blended in smoothly.
Bring to a boil slowly, stirring constantly.
Whisk or briskly stir in the stock or water, add the bouquet garni, and season with salt and freshly ground black pepper.
Simmer gently for about 30 minutes, then skim the surface of excess fat if necessary.
Add the sherry to the soup and adjust the seasoning to taste.
To make the croûtes, toast the bread slices under the broiler until dry and golden on both sides.
Ladle the soup into warm broiler-proof bowls and float the croûtes on top of each one.
Sprinkle with the grated Gruyère cheese and place under a preheated broiler until the cheese melts and becomes golden brown.
Serve the soup immediately.
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The flour can be omitted if a lighter soup texture is desired. |
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