French Onion Soup
It’s that time of the year! It’s French onion soup season! It’s not like you can have it any time. I’ll share a very simple French onion soup recipe in this recipe that I love making for my loved ones.
Ingredients
- 2 quarts beef stock homemade preferred but low sodium store-bought beef stock works as well
- 3 large Spanish onions finely sliced
- 1 bouquet Garni tied in cheesecloth (next 5 ingredients)
- 4 sprigs thyme
- 4 sprigs parsley
- 4 cloves garlic peeled
- 10 whole peppercorns
- 1 piece bay leaf wrapped
- ½ cup butter
- 1 piece baguette sliced into half-inch slices
- 1 cup red wine
- ½ pound Gruyere cheese shredded
- ¼ cup all-purpose flour
- 2 teaspoons parsley finely chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil Extra virgin (for brushing bread)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F / 175°C (160°C fan-forced).
- Brush the slices of bread with some olive oil and place them on a parchment-lined cookie sheet.
- Bake for about 8 minutes, turn them over and bake for another 5 minutes.
- Take them out and let them cool slightly; while still warm, rub each piece of bread with the peeled garlic cloves on both sides and set aside.
- In a large pot, bring the beef broth and bouquet garni to a simmer over medium heat, then turn off the heat and let steep while you prepare the onions.
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and a few generous pinches of salt. Cook slowly for 40-50 minutes, stirring every few minutes, until the onions are a deep golden-brown colour and very soft. Reduce heat to medium-low if they begin to darken too quickly.
- Once the onions are deeply caramelized, add freshly ground black pepper and the flour. Stir constantly and cook for about 3-4 minutes to cook out the raw flour taste, then pour in the red wine.
- Reduce the wine by half and slowly start adding the stock; bring the entire mixture to a boil and simmer for 30 minutes; taste and adjust seasoning.
- Preheat the broiler (grill) to high. Place 4 oven-safe crocks or ramekins on a rimmed baking sheet and ladle the hot soup into each bowl, filling to about ¾ full.
- Float 3 to 4 pieces of garlic bread per bowl and top with a handful of Gruyere cheese.
- Broil until golden brown, which is about 3 to 4 minutes.
- Carefully remove from the broiler — the bowls will be extremely hot. Sprinkle with chopped fresh parsley. Set each bowl on a small plate or saucer lined with a damp paper towel to prevent sliding. Serve immediately.
Nutrition
Calories: 810kcalCarbohydrates: 50gProtein: 32gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 114mgSodium: 1550mgPotassium: 1348mgFiber: 4gSugar: 7gVitamin A: 1345IUVitamin C: 10mgCalcium: 648mgIron: 5mg
We'd love to know if you enjoyed this recipeRate this Recipe !
