Onion Soup
4 servings
45 minutes
The quintessence of the French approach to cooking. If you torture the most banal product with fire, wine and butter for about an hour with knowledge, something amazing will definitely come out of it in the end. You can take white onions, or pink sweet onions. Sometimes you can mix the two - there is no gold standard. French cuisine allows for a flight of fancy, as in the case of this recipe - instead of beef, there is chicken broth. Many do not make a cheese "cap", but without it, the soup is not the same. You can grate Gruyere cheese and then bake in the oven.
1
Prepare the necessary ingredients.
2
Melt butter in a large thick-walled pot.
- Butter: 50 g
3
Send the onion sliced into half rings there. Fry, stirring, until it becomes transparent.
- Onion: 4 heads
4
Lower the heat and continue frying the onion, stirring occasionally and watching to prevent burning. The goal is to achieve a caramel color for the onion and a soft, almost weightless consistency without overcooking.
5
Lightly roast the flour in a dry pan.
- Wheat flour: 1 tablespoon
6
As soon as the flour starts to change color and smell like roasted nuts, immediately pour it into the pot with the onions and mix it well.
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
First, pour wine mixed with sugar into the pot, let the onion simmer with the wine for a minute, then dilute them with broth (made separately) or water - as desired. Bring to a boil and cook on very low heat for fifteen to twenty minutes.
- Dry white wine: 200 ml
- Sugar: 1 teaspoon
- Chicken broth: 1.5 l
8
Stir and add the remaining water. Bring to a boil, remove the foam, and simmer for fifteen minutes.
- Chicken broth: 1.5 l
9
Place the baguette pieces on a baking sheet and sprinkle them with grated cheese. Put in the oven for three to four minutes to melt and slightly brown the cheese.
- French baguette: 1 piece
- Gruyere cheese: 150 g
10
Serve the soup in deep plates with floating and gradually swelling croutons.