French Onion Soup
4 servings
60 minutes
French onion soup is a symbol of Parisian gastronomy, embodying simplicity and refined taste. It originated in the Middle Ages when peasants made it from available ingredients. The delicate caramelized sweetness of onions, the deep aroma of white wine, and the richness of chicken broth create a warming harmony. Crispy baguette and baked Gruyère add a rich texture and appetizing golden crust. This soup is perfect for cozy evenings or festive dinners, evoking nostalgia for old French bistros. It not only nourishes but also provides a sense of home comfort, revealing the elegance of French cuisine in one bowl.
1
Preheat the oven to 200 degrees.
2
Slice the onion into thin half-rings. Melt butter in a pan over medium heat, add the onion, and sauté until golden. Reduce the heat and simmer the onion with herbs.
- Onion: 1 kg
- Vegetable oil: 4 tablespoons
- Bouquet garni: 1 bunch
3
Pour dry white wine into the pan with sautéed onions. Bring to a boil and simmer over medium heat for at least 5 minutes. The wine should reduce by half.
- Dry white wine: 1 glass
4
Heat the broth in a saucepan. Add the onion mixture to the broth, removing the herb sprigs first. Bring the soup to a boil, season, and cook covered for 10 minutes.
- Chicken broth: 2 glasss
- Salt: to taste
5
Dry the slices of bread in a pan or toaster. Pour the soup into fireproof pots, place the bread pieces on top, and sprinkle with grated cheese.
- French baguette: 12 pieces
- Grated Gruyere cheese: 150 g
6
Place in the oven and bake until golden brown.
