French Onion Soup

French Onion Soup

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 120 minutes

Classic french onion soup - thick, rich in taste, with crunchy crouton and baked cheese on top. It's sooo delicious and warming - perfect for cold autumn and winter evenings.

It's better to choose white onion for this soup. And Chardonnay wine.

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Thinly slice the onion.

In heavy bottomed pot on a medium high heat melt butter. Add onion and minced garlic and fry, stirring occasionally, for 10 minutes until slightly golden brown and caramelized. Gradually add sugar while cooking.

Reduce heat almost to minimum and cook, stirring occasionally for 20-25 minutes more.

Pour wine and chicken broth, bring to a simmer on high heat. Then reduce heat to minimum and cook without lid for at least 1 hour.

While this time part of liquid will reduce and soup will become more thick.

Season soup with salt and add a pinch of sugar if neccesary.

Preheat oven to 200C.

Cut baguette into slices 1-1,5 cm thick. Put on baking sheet, drizzle with olive oil and bake in the oven for 5 minutes.

Pour soup into heatproof soup pots. Put 1-2 croutons on top and sprinkle with grated cheese.

Bake for 5-7 minutes, until cheese melts and gets golden brown crust.

Serve with the rest of croutons.

Bon Appetit!

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