French Onion Soup
6 servings
30 minutes
French onion soup is a true embodiment of the simplicity and elegance of French cuisine. Its history dates back to the Middle Ages when caramelized onions and hearty broth formed the staple diet of commoners. The delicate aroma of sautéed onions, the rich flavor of white wine, and the depth of chicken broth create a harmony complemented by light 'Lambert' cheese and crispy croutons. Baking in a clay pot allows the ingredients to merge into a unified symphony of flavors, making each spoonful rich and refined. This soup is perfect for cozy winter evenings when you want to warm up and enjoy an authentic taste of France.
1
Slice the onion into thin rings and fry in butter.
- Onion: 6 heads
- Clarified butter (ghee): 4 tablespoons
2
Add white wine and evaporate by two-thirds.
- Dry white wine: 400 ml
3
Add chicken broth and simmer on low heat. At the end of cooking, add salt, pepper, and fresh thyme.
- Chicken broth: 1.5 l
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh thyme: 10 g
4
Grate the lamber cheese and add it to the soup (in a clay pot or a special heat-resistant dish).
- Lambert light cheese 15% fat: 200 g
5
Sprinkle with white bread toast and bake.
- Fried bread (grenki): to taste
