Onion soup with white wine
3 servings
80 minutes
Onion soup with white wine is the embodiment of French culinary sophistication. Its history traces back to medieval Paris, where it was considered a dish for the common folk. Over time, it transformed into a symbol of gastronomic mastery. The delicate caramelized sweetness of onions, the rich flavor of white wine, and aromatic hints of thyme create a complex flavor palette. A crispy baguette soaked in fragrant broth and baked under a layer of melted cheese adds textural delight. Perfect for cozy evenings, this soup warms the soul and immerses you in the atmosphere of a French bistro.
1
Slice the onion into thin half-rings.
- Onion: 3 pieces
2
Heat olive oil in a pot and melt butter in it.
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
3
Add the onion. Sauté it for about 5 minutes, stirring.
- Onion: 3 pieces
4
Reduce the heat, add sugar, and sauté for another 15 minutes, partially covered.
- Sugar: 1.5 tablespoon
5
Season with salt and pepper to taste, add thyme, and cook uncovered for another 20 minutes until the onion turns caramel color.
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: to taste
6
Add wine and broth, bring to a boil. Reduce heat and simmer for 30 minutes until the soup thickens significantly.
- Dry white wine: 150 ml
- Meat broth: 750 ml
7
Preheat the oven to 200 degrees. Place pieces of baguette on a parchment-lined baking sheet. Bake in the oven until golden brown.
- French baguette: 6 pieces
8
Pour the soup into fireproof clay molds, place a piece of baguette on top, and sprinkle with cheese. Bake in the oven until the cheese turns golden for 5-7 minutes at 180 degrees. Serve immediately.
- French baguette: 6 pieces
- Hard cheese: 150 g