Soups · French

French
Onion Soup

Name: French Onion Soup
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1000 g Yellow onion; 50 g Butter; 2 łyżka Olive oil; 1 łyżeczka Sugar; 1 łyżeczka Salt; 1 łyżka Wheat flour; 150 ml Dry white wine; 1200 ml Beef broth; 2 szt Bay leaf; 1 łyżeczka Dried thyme; 0.5 łyżeczka Black pepper; 1 szt Baguette; 200 g Gruyère or Emmental cheese

Time

Diff.

medium

Kcal

520

/ serving

Servings

Gather 13 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Slice the onions

1000 g

Peel yellow onion (1000 g) and slice into thin half-moons (3-4 mm). Yes, it's a lot of onion. After caramelising it will shrink to a quarter of the volume.

Tip

Slice everything in one go — once caramelising starts you won't have time.

Step 02 of 07

Caramelise the onions

50 g

2 łyżka

1000 g

1 łyżeczka

Melt butter (50 g) with olive oil (2 łyżka) in a wide pot over medium heat. Add all yellow onion (1000 g), then salt (1 łyżeczka) and sugar (1 łyżeczka). Stir every few minutes for 40 minutes. The onions should be dark brown and sweet, not burnt. If they start to scorch — lower the heat. Olive oil with butter isn't a whim: butter alone would burn in 10 minutes.

Tip

Do not cut this step short. This is the whole soup. Without proper caramelisation you'll get onion water.

Step 03 of 07

Add the flour

1 łyżka

Sprinkle wheat flour (1 łyżka) over the onions and stir for 2 minutes. The flour will absorb the fat and thicken the soup — without it the broth would be too thin.

Step 04 of 07

Pour in the wine

150 ml

Pour in dry white wine (150 ml) and scrape the brown residue from the bottom of the pot with a wooden spoon — that's where the flavour is. Simmer for 5 minutes until the alcohol evaporates and the liquid thickens.

Step 05 of 07

Simmer the soup

1200 ml

2 szt

1 łyżeczka

0,5 łyżeczka

Pour in beef broth (1200 ml), add bay leaf (2 szt), dried thyme (1 łyżeczka) and black pepper (0,5 łyżeczka). Bring to a boil and simmer over low heat for 25 minutes. Taste and add salt if needed — bouillon cubes are often salty enough.

Step 06 of 07

Toast the baguette

1 szt

Slice baguette (1 szt) into 2 cm thick rounds. Lay them on a baking tray and toast in the oven at 200°C°C for 5-7 minutes, until dry and lightly golden. Dry croutons won't get soggy in the soup as quickly.

Step 07 of 07

Bake with cheese

200 g

Ladle the soup into ovenproof bowls. Place the croutons on top and cover generously with grated gruyère or emmental cheese (200 g). Place under the grill in an oven preheated to 220°C°C for 4-5 minutes, until the cheese melts and turns golden. The bowls will be very hot — use oven mitts.

Tip

If you don't have ovenproof bowls, bake the croutons with cheese on a tray and place them on top of the soup just before serving.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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