The Best French Onion Soup
Ingredients:
– 4 large onions, thinly sliced
– 2 tablespoons butter
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup all-purpose flour
– 4 cups beef broth
– 1 cup dry white wine
– 1 bay leaf
– 4 slices French baguette
– 1 1/2 cups grated Gruyere cheese
Instructions:
1. In a large soup pot, melt the butter together with the olive oil over medium heat. Add the onions and cook for about 10-15 minutes until they become soft and golden brown, stirring occasionally.
2. Add the minced garlic, sugar, salt, and black pepper to the pot. Cook for an additional 2 minutes.
3. Sprinkle the flour over the onions and stir well to coat. Cook for another 1-2 minutes to cook the flour taste out.
4. Slowly pour in the beef broth and white wine, stirring constantly to avoid any lumps. Add the bay leaf.
5. Bring the soup to a simmer and let it cook for about 30 minutes to allow the flavors to blend together.
6. While the soup is simmering, preheat your oven to broil.
7. Toast the slices of French baguette until they are golden brown.
8. Remove the bay leaf from the soup and discard it.
9. Ladle the soup into oven-safe bowls or crocks. Place a slice of toasted baguette on top of each bowl and sprinkle with a generous amount of Gruyere cheese.
10. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.
11. Serve the French onion soup hot and enjoy!
This recipe serves 4 people and takes approximately 1 hour to prepare and cook.
French onion soup is a classic and comforting dish that is perfect for chilly days or as an appetizer for a French-inspired dinner party. The combination of caramelized onions, rich beef broth, and melted cheese on top of a toasted baguette creates a delicious and satisfying flavor. The secret to making the best French onion soup lies in slowly cooking the onions until they become golden brown and sweet. The addition of white wine adds a depth of flavor, while the Gruyere cheese adds a creamy and nutty element. Serve this soup as a starter or pair it with a salad for a complete meal.