French Onion Soup
Another classic! This soup I actually know, because of my aunt. She was always making the best onion soup! It was soooooo yumy! And that cheese on top with toasted baguette? Just pure heaven!
Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins
Ingredients
5-6x big onions (yellow or red), sliced
5 tablespoons of olive oil
2x tablespoons of clarified butter
1x teaspoon of sugar
pinch of salt
2-3 bay leaves
1 handful fresh thyme sprigs
½ bottle of white wine (more dry, then sweet)
3x garlic cloves, peeled and chopped finely or minced
750-900ml of beef broth or vegetable broth (in original recipe is with beef broth)
pepper
baguette
cheese - Gruyère, parmesan
Prepare everything around you.
Take a big pot, heat it up on a medium high heat with olive oil and butter. Add sliced onions, garlic, pinch of salt, sugar, bay leaves, thyme sprigs and simmer on low heat until onions are soft and caramelized – around 20 mins.
Add wine and simmer, until almost all wine evaporate – around 15 mins.
After that, add stock and leave it to simmer for around 35-40 mins. Get rid of bay leaves and thyme. Check if it needs some extra salt and pepper. If you prefere your soup more thick, take a mug, filled it in 1/3 part with water, add some flour, mix it very good (it’s important!), add some soup to it first and then slowly start adding that liquid into your soup. Bring to boil, check how it taste.
Now you have two options of serving:
Easy one – make pieces of toasted baguette with melted cheese on top and serve it with a bowl of soup. Sprinkle with fresh thyme.
Spectacular way – take oven safe bowls, fill them with soup, each of them cover with 2x slices of baguette sprinkle with some olive oil and covered with cheese. Bake it in the oven for around 4-5 mins, to let the cheese melt. Enjoy!
