French onion soup with pepper and herbs
4 servings
35 minutes
French onion soup is a classic of French cuisine that dates back to medieval taverns. Its delicate, sweet flavor of caramelized onions pairs wonderfully with the rich depth of vegetable broth, notes of white wine, and a slight tang from vinegar. Melted Gruyère creates an appetizing golden crust on slices of crispy French bread, infusing the soup with a creamy aroma. Pepper and herbs add freshness and a hint of spiciness, making each spoonful truly warming. This soup not only comforts on cold evenings but is also an elegant dish served in many French restaurants, often accompanied by a glass of dry white wine. Perfect as a standalone dish or part of a cozy family dinner.
1
One large sweet onion, very thinly sliced, and 2 or 3 pieces of French bread lightly toasted in butter.
- Onion: 1 head
- French bread (baguette): 3 pieces
- Butter: 2 tablespoons
2
Add about 100 g of grated Gruyère cheese to 2 cups of vegetable broth while frying.
- Grated Gruyere cheese: 100 g
- Vegetable broth: 2 glasss
3
Add 1 tablespoon of flour, 1 teaspoon of balsamic or apple vinegar, 3 tablespoons of dry white wine, 1 crushed garlic clove, 1 halved garlic clove, salt, pepper, and herbs to taste.
- Wheat flour: 1 tablespoon
- Dry white wine: 3 tablespoons
- Garlic: 2 cloves
- Balsamic vinegar: to taste
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
