Technique
French Onion Soup
This is a classic French dish made with caramelized onions, beef broth, and seasonings, and topped with toasted bread and melted cheese. It’s a rich, savory and hearty soup and it’s a perfect choice for a chilly night.
Enjoy this classic French onion soup recipe by Chef Giorgos Tsoulis.
Ingredients
- 1 kg onions cut in half and then thinly sliced, lengthwise
- 150 g butter
- 150 ml cognac
- 550 ml water
- 1 beef jelly bouillon
- 2 whole cloves
- 2 bay leaves
- 2 cloves garlic
- 6 baguette slices
- 200 g grated cheese
- salt
- pepper
Instructions
- Place a wide pot over high heat, allow to get hot, then add the butter, onions, and thyme and sauté for 5 minutes until the mixture turns golden.
- Reduce the heat to medium-low and continue cooking for 15 minutes until the onions soften.
- Add the cognac and cook for 2 minutes.
- Add a spice bag filled with the cloves, bay leaves, and garlic.
- Add the beef bouillon jelly and water. Season with salt and pepper and mix. Cover the pot with a lid and simmer for 30 minutes, stirring every so often.
- When the soup is ready, transfer to a small clay pot or to individual ramekins. Top with baguette slices, sprinkle with grated cheese and grill, until the bread is toasted and the cheese turns golden.
- Sprinkle with parsley and serve.
Notes
Related: Veggie Cream Soup with Pesto & Dried Tomatoes Related: Roast Vegetable Soup with Basil
Related: Pork Bourguignon (French Pork Stew) Related: Mediterranean Fish Soup with Shrimp & Mussels Related: A Guide to French Bread & Baguette
Key facts
- Who: French · Chef Giorgos Tsoulis · French Onion Soup Giorgos
- Figures: 1 kg
