French Onion Soup

French Onion soup (Soupe à l'oignon). An eminently French dish -dish of the poor- at times onions were plentiful and easy to obtain for the poor rural population. A dish quite popular since Roman times.
The modern version of this soup is made with caramelized onions, plenty of broth and toasted croutons with melted delicious gruyere cheese on them!
It is eaten hot, with cheese to melt into threads, and the toasted bread dipped in soup.
work: 30′ time: 1h:10′ medium:

Ingredients (3 servings)

  • 700 gr (1.5 lbs) red onions
  • 2 tbsp olive oil
  • 50 gr (1.8 oz) butter
  • 2 gloves garlic
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tbsp flour
  • 250 ml (8.5 floz) dry white wine
  • 4 tbsp brandy
  • 1 lt (2.1 pt) beef broth or chicken
  • salt & pepper
  • 1 french baquette
  • 100 gr (3.5 oz) gruyere cheese
  • 100 gr (3.5 oz) τυρί emmental cheese
Peel, wash and cut the onions into thin crescents. Assemble them in a dish.
In a deep heavy saucepan, add the olive oil and butter. Mix in the sliced ​​onion and sauté briefly over medium heat until juices are absorbed and polish.
Add sugar, crushed garlic, salt, pepper and bay leaf. Mix and allow to caramelize.
Pour in the wine and brandy. With a wooden spoon just scrape the sides of the pan and add the flour. Let it boil for a little for the wine to evaporate.
Finally add the beef broth, half cover the pot and simmer for 40 minutes until thoroughly cook the onions that have become tender and the soup has thicken.
In the mean time rube the emmental in coarse grater and gruyere cheese in thin grater. Collect the cheese in separate piles on a plate.
Cut the baguette into diagonal slices of ~1 cm (½ inch), then brush lightly on both sides with a mixture of butter, in which we mix a crushed clove of garlic. Bake on the grill until golden.
When the soup is done, serve it in the oven proof dish and place on it one, two or three slices of toasted bread. Sprinkle first with gruyere cheese and top with emmental.
Place the oven proof dishes on the grill to melt and brown the cheese.
The meat broth is darker than chicken broth, so if you choose, the soup will take on a darker hue.
If we want to remove the fat from the broth prepared, put it in the fridge for a while, and when the fat frozen gets on the surface, remove with a spoon.

4 comments:

  1. Delicious looks very inviting.. And awesome pics..

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  2. Que delicia!
    Gostei muito das suas caçarolas! São lindas!

    Vim conhecer o seu blog e gostei muito do que vi.
    Já sou sua seguidora.
    Aguardo uma visita sua ao meu recanto de Receitas de Sedução.

    Beijinhos;

    Aurea Sá

    www.receitasseducao.blogspot.com

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  3. Your post is really awesome. I love french soup with onion. Thanks for sharing nice recipe. I will try this at home.I love french food, french tradition, french culture very much.I have taken course to learn french recipes as well as i have learn many recipes. I have bookmarked this sites and i will get back to you to get another yummy recipe.

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