French onion soup with chicken broth
6 servings
40 minutes
French onion soup is a culinary treasure embodying the coziness and sophistication of French cuisine. Its history dates back to the 17th century when simple rural residents made it from onions and broth. Later, the recipe was refined by adding white wine and crispy toasts with melted cheese. This soup has a rich caramel flavor of sautéed onions that pairs beautifully with a tender chicken base and the aromatic spiciness of wine. The toast with a golden crust and gooey cheese makes it particularly appealing. Serving in clay bowls adds authenticity, while the combination of textures – soft soup and crunchy baguette – makes it unforgettable. A wonderful choice for leisurely family dinners or romantic evenings.
1
Peel and slice the onion into thin half-rings. Melt the butter in a heavy-bottomed pot and sauté the onion covered, stirring, until soft for about 8-10 minutes. Remove the lid, increase the heat, and fry the onion until a deep golden color for about 7-8 minutes.
- Onion: 2 pieces
- Butter: 3 tablespoons
2
Pour broth and wine into the pot, bring to a boil, reduce heat to low, and simmer the soup for 15 minutes. Then season with salt and pepper to taste.
- Chicken broth: 3 glasss
- Dry white wine: 3 glasss
- Freshly ground black pepper: to taste
3
Grate the cheese on a fine grater. Slice the baguette into medium-thick pieces and lightly toast one side in a slightly oiled pan. Spread the grated cheese on the un-toasted side of the baguette pieces and place in the oven for 3-4 minutes until the cheese melts.
- Hard cheese: 100 g
- French baguette: 6 pieces
4
Pour the onion soup into clay bowls, carefully place a cheese toast on top of each, ensuring it stays on the surface and doesn't flip over. Serve immediately.
- Hard cheese: 100 g