FRENCH ONION SOUP

FRENCH ONION SOUP

French onion soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It is often finished with baked cheese croutons and being placed under a salamander.

Generally, recipes specify that the onions should be cooked slowly, becoming caramelized is added at the end. The soup base is often topped with a slice of bread.

For the gratinéed version, the croute is topped with cheese and broiled or baked. The soup is then immediately served in the bowl or ramekin in which it was broiled.

Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • Large sweet onion............................................2 no
  • Olive oil.................................................................2 tbsp
  • Beef stock.............................................................4 cup
  • White wine............................................................1 cup
  • Bay leaf....................................................................1 no
  • Fresh thyme...........................................................1 spring
  • Sugar........................................................................to taste
  • Salt.............................................................................to taste
  • Swiss cheese.........................................................2 cup
  • Parmesan cheese................................................1/2 cup
  • French bread.........................................................4 slices

Instructions

  1. Place heavy bottom saucepan over medium-low heat.

  2. Heat 1 tsp olive oil and 2 tsp butter, add sliced white onion stire it for 10 minutes cover and cook for again 10 minutes for which it will be tender and translucent.

  3. Add sugar , continue cooking under medium high heat until caramelized onion.

  4. Once caramelized,reduce to low heat and add beef stock and bay leaf cook for 10 minutes.

  5. Once caramelized,reduce to low heat and add beef stock and bay leaf cook for 10 minutes.

  6. Other hand takes slice french bread and apply butter toast it under heat oven to 325 degrees F.

  7. Whenever complete process the soup check seasoning and remove bay leaf.

  8. Transfer to a casserole soup dish.

  9. At this time you can add little amount of the swiss cheese ,directly into the soup and stir.

  10. Place the toasted bread in a single layer on top of the soup.

  11. Sprinkle the rest of the cheese in a thick layer on top of the bread, making sure to cover the edges of the toast to prevent burning.

  12. Drizzle with a little oil or melted butter.

  13. Place in a 350 degree oven for about 10  minutes.

  14. Turn on broiler and brown cheese well.

  15. Let cool for a few minutes  and serve with bread stick as well.

 



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