ADVERTISEMENT
Introduction:
Onion soup with Gruyère cheese is a timeless French classic that has stood the test of time. Its rich, caramelized onion base, paired with the deep flavors of melted Gruyère cheese, creates a bowl of comfort that's perfect for chilly evenings. This hearty and flavorful soup is simple yet sophisticated, with layers of savory goodness that can satisfy the most discerning palate. Whether you’re looking to impress guests or indulge in a delicious meal, this onion soup is sure to become a favorite in your kitchen.
Ingredients:
4 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon sugar (optional, to aid caramelization)
1 tablespoon flour
4 cups beef or vegetable broth
1/2 cup dry white wine (optional)
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Salt and pepper, to taste
4 slices of French baguette
1 1/2 cups Gruyère cheese, grated
Fresh parsley (optional, for garnish)
Instructions:
Caramelize the Onions:
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown (about 25-30 minutes). This process of caramelization brings out the natural sweetness of the onions.
If desired, add the sugar to help accelerate the caramelization process.
Add Garlic and Flour:
Once the onions are deeply caramelized, add the minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle in the flour and stir well, cooking for another minute to form a roux.
Simmer the Soup:
Slowly add the wine (if using), followed by the broth, thyme, and bay leaves. Stir to combine, then bring the soup to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Prepare the Toasted Bread:
While the soup is simmering, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown and crispy, about 2-3 minutes on each side.
Assemble the Soup:
Ladle the hot soup into oven-safe bowls, ensuring each bowl gets a generous portion of onions. Place a slice of toasted baguette on top of each bowl of soup.
Melt the Gruyère:
Sprinkle a hefty amount of grated Gruyère cheese over the bread, ensuring it's evenly covered. Place the bowls under the broiler for 3-4 minutes or until the cheese is bubbling and golden brown.
Serve and Garnish:
Carefully remove the bowls from the oven (they will be very hot!) and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Tips for Serving and Storing:
Serving Tip: For an elegant presentation, serve the soup in individual French onion soup bowls. Ensure each bowl has a generous portion of melted Gruyère on top, as it’s a key component of the dish.
Storage Tip: Leftover onion soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for up to 3 months. For best results, freeze the soup without the bread and cheese, adding them fresh when reheating.
Reheating Tip: To reheat the soup, gently warm it on the stove over medium heat. If reheating with the bread and cheese, use the broiler once again to melt the Gruyère.
Variants:
ADVERTISEMENT