Onion soup with croutons and cheese
6 servings
90 minutes
Onion soup with croutons and cheese is the embodiment of French culinary elegance, a symbol of home comfort and gastronomic delight. Its roots go back centuries when this hearty and aromatic soup was a simple dish for the poor. However, over time it became a classic of world cuisine. Golden caramelized onions simmered in butter and wine turn into a rich and sweet broth that fills the heart with warmth. Crispy croutons soaked in the soup combine with tender melting cheese to create a perfect blend of textures. The dish is served hot; it warms you on cool evenings and offers the taste of true French gastronomy. Exquisite yet simple, it remains a favorite among gourmets worldwide.
1
Peel the onion and cut it into cubes or rings. A grater-slicer is very convenient for this.
- White onion: 3 kg
2
In a large, preferably thick-walled pot, melt the butter, pour in the olive oil, heat it up and add all the onions. Sauté over medium heat, stirring as often as possible for 40 minutes. Try to prevent the onions from burning. Optionally, you can also add a crushed garlic clove for extra aroma.
- Butter: 100 g
- Olive oil: 50 ml
- White onion: 3 kg
- Garlic: to taste
3
After 40 minutes, increase the heat and pour in white wine. Stir vigorously until almost all the wine evaporates and the onion turns into a nearly homogeneous mass. If there is no white wine, pour in a shot of cognac, but then you need to add a bit more broth.
- Dry white wine: 350 ml
- Chicken broth: 2 l
4
Boil the broth, pour it into a pot, stir, bring to a boil again, reduce the heat and let it simmer covered for about 15 minutes. Adjust the thickness of the soup to taste with the broth.
- Chicken broth: 2 l
5
Salt, pepper, add a pinch of thyme. Continue to cook over medium heat. Taste for salt.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: pinch
6
Slice the baguette and toast it in the toaster. Grate the cheese on a fine grater. Chop the parsley.
- French baguette: 1 piece
- Emmental cheese: 100 g
- Parsley: to taste
7
Five minutes before the soup is ready, add half of the cheese to the pot, mix well, and turn off the heat.
- Emmental cheese: 100 g
8
While the soup rests, place a handful of cheese on each toast and brown it with a culinary torch. If you don't have a torch, you can make cheese toasts in the oven.
- Emmental cheese: 100 g
9
Pour soup into a bowl, let the crouton float, and garnish with parsley.
- Parsley: to taste