Classic French Onion Soup
4 servings
90 minutes
Classic French onion soup is an exquisite symbol of French cuisine dating back to the 17th century. Once considered food for the common people, it has won the hearts of gourmets worldwide over time. The star of this dish is caramelized onions, which acquire a rich sweet flavor through long simmering in butter. A fragrant broth, possibly with hints of white wine, adds depth and sophistication to the soup. A crispy baguette soaked in this elixir becomes the perfect complement, while a baked layer of melted cheese adds tenderness and elegance. Onion soup not only warms and comforts but is also a true gastronomic masterpiece served in cozy bistros in Paris as well as in the finest restaurants around the world.
1
Cut 4 large yellow onions (about 250–300 grams each) into rings, and slice half a French white baguette into thin slices, like for toasts.
- Onion: 4 pieces
- White bread: 0.5 piece
2
Melt the butter in a large pot with a capacity of at least 4 liters. Add the onion and sauté it in the butter for 12 minutes (or until the onion turns golden) over medium heat, stirring constantly.
- Butter: 6 tablespoons
- Onion: 4 pieces
3
Add brown sugar and, stirring, cook for another minute. Add the pre-prepared broths, cover the pot with a lid, and bring the soup to a boil. Reduce the heat and cook without boiling for 12 minutes.
- Sugar: 1 tablespoon
- Chicken broth: 0.75 l
- Beef stock: 0.75 l
- Bay leaf: to taste
4
Pour in Chablis wine and cook for another 2 minutes. Season with salt and pepper. Pour the soup into deep clay pots, placing slices of toasted bread on top and sprinkling with grated hard cheese. Place in the oven to melt the cheese.
- Dry red wine: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- White bread: 0.5 piece
- Hard cheese: 85 g
