Nothing warms the soul quite like a bowl of classic French onion soup. With layers of caramelized onions, a rich, aromatic broth, and a golden crust of melted Gruyère atop a crisp slice of bread, each spoonful is both comforting and refined. This timeless recipe brings a taste of Parisian bistros into your kitchen, making it the perfect dish for cozying up on a chilly day.
Yield 6 Servings
Mis en Place
6 Yellow Small Onions, thinly sliced
3 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. Salt
1/2 Tsp. Balsamic Glaze
2 Tbsp. Flour
2 Qrts. Beef Stock
1/2 C. White Wine, preferably dry
Freshly Ground Black Pepper
6 Sprigs of Fresh Thyme
2 Bay Leaves
3 Tbsp. Cognac or Brandy
Topping
Crusty Bread, sliced
Clove of Garlic
1 C. Gruyère Cheese
1 C. Parmesan Cheese
Thyme Sprigs, for garnish
Method
Step 1
Melt butter and combine with olive oil in a large saucepan.
Add onions and cover, slowly cooking over low heat.
Roughly 15 minutes.
Step 2
Uncover, raise the heat to medium and add balsamic glaze and salt.
Cook for another 15 minutes stirring frequently
until the onions have developed an even golden brown colour.
Add flour and stir for a few minutes to cook.
Step 3
Off the heat, add beef stock and wine, season to taste with salt and freshly ground black pepper.
Add thyme and bay leaves.
Cover and simmer for roughly 30 minutes.
Step 4
While simmering, prepare toasts.
Slice crusty bread and rub with garlic clove.
Drizzle with olive oil and bake for roughly 5 minutes until toasted.
Grate cheeses, combine and set aside.
Step 5
Once ready to serve add cognac or brandy to the pot of soup.
Pour soup into tureen cups and sprinkle in a tablespoon or so of grated cheese.
Top with toasts and cover with remaining grated cheese.
Add a drizzle of olive oil and top with a sprig of thyme.
Transfer bowls onto a sheet pan and place under the broiler for a few minutes until toasty.
Serve immediately.
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