French onion soup with white wine
4 servings
30 minutes
French onion soup with white wine is a classic of French cuisine, dating back to medieval taverns that warmed travelers and peasants. Its rich caramel flavor of onions soaked in white wine and vegetable broth unfolds in gentle sweetness with a hint of acidity, creating depth and richness. Baguette croutons soaked in butter and garlic add a crunchy texture, while the thick baked crust of Gruyère cheese offers a rich creamy taste. This dish is not just soup but a cozy gastronomic journey into the heart of French cuisine, perfect for a leisurely dinner or winter evening when warmth and comfort are desired.
1
Spray a large baking sheet with olive oil, spread minced garlic over the entire surface. Place slices of bread, turning them to soak each side in oil. Bake for 25 minutes until golden brown.
- Olive oil: 3 tablespoons
- Garlic: 4 cloves
2
Place a fireproof pot on high heat, melt butter with vegetable oil. Add onion, garlic, and sugar, and cook, stirring, until the edges of the onion darken (6-8 minutes).
- Butter: 50 g
- Olive oil: 3 tablespoons
- Onion: 700 g
- Garlic: 4 cloves
- Sugar: 0.5 teaspoon
3
Reduce the heat to minimum and cook for another 30 minutes without covering. The bottom of the pot should be covered with a thin caramel film.
4
Pour in the broth and white wine, add salt, pepper, and stir with a wooden spoon, scraping the stuck layer from the bottom. Once the soup boils, reduce the heat to low and simmer uncovered for 1 hour.
- Vegetable broth: 1.2 l
- Dry white wine: 280 ml
- Salt: to taste
- Ground black pepper: to taste
5
Bring to a boil before serving. Warm the soup bowl or pots on the lower level of the oven and preheat the grill. Pour the hot soup into the prepared dish and place the croutons on top.
- French baguette: 0.5 piece
6
Sprinkle with a thick layer of hard Swiss cheese and leave to bake under the grill until the cheese turns golden-brown and starts bubbling. Serve immediately!
- Gruyere cheese: 225 g