One of the most famous recipes in the world. It's worth writing down
Onion soup is a signature dish of French cuisine, prepared with beef, pork, or vegetable broth. The original recipe includes white wine, which enhances the flavor. You don't need wine to make onion soup. However, if you don't want to add alcohol to your dish, you can easily make onion soup without wine.
Ingredients · Servings 3-4 people
- 1 liter of vegetable, chicken or beef broth,
- 2 kg of onions,
- 3 cloves of garlic,
- 100 g butter,
- 150 g of yellow tart cheese (preferably gruyère, comte or possibly mozzarella),
- marjoram,
- fresh thyme,
- salt and pepper to taste,
- 1 large baguette
Method · 1 h
- Peel all the onions, rinse them under running water, and then pat them dry. Chop them finely, preferably starting with medium-thick slices.
- Heat a little butter in a pan, then add the onion. Stir and add the remaining diced fat. The butter can be at room temperature. Stir the onion occasionally, cooking it first over medium heat, then over low heat. It should be golden brown, but don't burn it, as it will become bitter. Peel the garlic, crush it, and chop it finely. Add it to the simmering onion.
- Add the broth, chopped thyme, and marjoram. Season with salt and pepper. Cook for another 15-20 minutes. Prepare the baguettes for serving. Slice them and toast them for a few minutes in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit, non-convection).
- Leave the oven on. Pour the soup into an ovenproof dish or smaller oven-safe bowls. Grate the cheese and sprinkle it over the onion soup. Place a slice of baguette in the center. Place in the oven and bake until the cheese melts.
