French Onion Soup

4 servings

90 minutes

French onion soup is a true embodiment of culinary elegance and simplicity. Its history traces back to medieval France when this aromatic soup was food for the poor and later became a gastronomic symbol of the country. The dish's base consists of caramelized onions slowly cooked to a golden color, acquiring a rich sweet flavor. White wine adds a delicate acidity, while chicken broth provides depth of flavor. Crispy baguette croutons rubbed with garlic and melting Gruyère cheese turn this soup into a real delight. It is served hot with a baked cheese crust, perfect for cozy evenings. French onion soup is a culinary journey into the flavors of Paris, warmth and soulfulness in every spoonful.

Energy value per serving

• Calories: 750.7
• Proteins: 28.6g
• Fats: 32.7g
• Carbohydrates: 85.8g

Ingredients

• Wheat flour: 50 g
• Butter: 3 tbsp
• Gruyere cheese: 100 g
• Onion: 1 kg
• French baguette: 1 pc
• Chicken broth: 2 l
• Dry white wine: 50 ml
• Sugar: 1 tbsp
• Garlic: 2 pc
• Olive oil: 1 tbsp
• Dried chili peppers: pinch
• Fresh thyme: 3 pc

Cooking steps

1. Peel the onion and cut it into large pieces. Place butter in a large pot with a thick bottom. Put the pot on medium heat, let the butter melt, add olive oil, and stir.

   Required ingredients:

   • Butter: 3 tablespoons
   • Olive oil: 1 tablespoon
   • Onion: 1 kg

2. Put onion, whole peeled garlic cloves, and thyme sprigs in a pot. Season with salt and chili pepper, mix well. Cook uncovered, stirring occasionally over medium heat for thirty minutes. Then add sugar and pour in white wine. Cook until the alcohol smell disappears. Add flour, mix and cook for another five minutes. Pour in hot broth. Bring to a boil, reduce heat to low and simmer for another thirty to forty minutes, skimming off any foam as necessary.

   Required ingredients:

   • Onion: 1 kg
   • Garlic: 2 pieces
   • Fresh thyme: 3 pieces
   • Dried chili peppers:  pinch
   • Sugar: 1 tablespoon
   • Dry white wine: 50 ml
   • Wheat flour: 50 g
   • Chicken broth: 2 l

3. At the end of cooking, remove thyme from the soup and season with black pepper to taste. Preheat the oven to 180 degrees. Slice the baguette, place them on a baking sheet, and dry in the oven for 7 minutes until golden brown; rub the resulting croutons with garlic on both sides.

   Required ingredients:

   • French baguette: 1 piece
   • Garlic: 2 pieces

4. Onion soup is served in two ways. One method is to place a piece of baguette at the bottom of the soup bowl, sprinkle it with cheese, and then pour in the soup. The second, more common serving option is to pour the soup into the bowl, place a crouton on top, sprinkle with cheese; then put the bowl in an oven preheated to 200 degrees or under a hot grill to melt the cheese and serve immediately.

   Required ingredients:

   • French baguette: 1 piece
   • Gruyere cheese: 100 g