French onion soup with dry white wine
6 servings
50 minutes
French onion soup with white dry wine is a true embodiment of the elegance of French cuisine. Its history dates back to medieval France when this simple yet exquisite soup became a symbol of home comfort and gastronomic refinement. The thick, rich flavor of caramelized onions, the tenderness of butter, and the delicate acidity of white wine create a harmonious symphony of tastes. Chicken broth adds depth, while the crispy baguette with melting cheese completes this culinary masterpiece. This soup is perfect for cozy evenings or romantic dinners, warming the soul with its rich aroma and comforting taste. Traditionally served in clay bowls with appetizing cheese toasts that soak up the fragrant broth, turning each spoonful into a true gastronomic delight.
1
Peel and slice the onion into thin half-rings. Melt 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 intensely golden for about 7–8 minutes.
- Onion: 1 kg
- 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: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
3
Grate the cheese on a fine grater. Cut the baguette into 6 slices of medium thickness and lightly toast one side in a pan greased with a little oil. 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: 1 piece
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