Traditionally prepared with beef broth and topped with croutons and melted cheese, French onion soup is a beloved French staple. A simple recipe is this:
What you need:
Thickly slice four big onions
Butter, 2 tablespoons
olive oil, 2 tablespoons
1/4 cup of beef broth and 2/3 cup of water
(optional) 1/2 cup of dry white wine
1/2 teaspoon of sugar
Add seasonings of salt and pepper according to preference.
Slices of baguette
Cheese from Gruyere, grated
Grated Parmesan cheese (not required)
Mint or fresh thyme to sprinkle on top
Instructions:
While the olive oil and butter are melting in a big saucepan, set the heat to medium. Slowly caramelize and brown the sliced onions, stirring regularly, for 30 to 40 minutes. The deep flavor of the soup will come from this step, so be patient.
After the onions have caramelized, add the sugar and simmer, stirring occasionally, for another 5 minutes.
Scrape off any browned parts from the bottom of the saucepan and deglaze the pot with the white wine, if using. After a few minutes of cooking, the wine should have evaporated.
Pour in the beef broth and fill the pot with water. To give the flavors a chance to combine, reduce heat to low and simmer for 15 to 20 minutes more. Taste and add salt and pepper as needed.
Bring the soup to a simmer and prepare the broiler in the oven. While the broiler is running, toast the baguette slices by placing them on a baking pan and browning them slightly on both sides.
Divide the soup among bowls that may be placed in the oven. A couple pieces of toasted bread should be placed on top of each bowl. Grated Gruyere cheese (and Parmesan, if preferred) should be generously sprinkled over the bread slices.
To make the cheese bubbling and golden brown, broil the bowls for two or three minutes.
The bowls should be removed from the oven with caution since they are hot. After that, sprinkle with fresh thyme or parsley and serve right away.
Indulge in a bowl of French onion soup for a hearty and savory dinner or a night in with a loved one. Savor it!