Onion soup with beef broth and herbs
4 servings
80 minutes
Onion soup made with beef broth and herbs is a true classic of French cuisine, infused with the spirit of old Parisian streets and cozy bistros. Its history goes back centuries when the simple yet refined method of combining caramelized onions, rich broth, and aromatic herbs turned into a gastronomic treasure. The flavor of this soup is rich and layered: the sweetness of slowly cooked onions harmonizes with the sharpness of white wine and the depth of beef broth. Toasts made from crispy baguette soaked in Gruyère cheese turn each spoonful into pure delight. This soup is perfect for both a warming dinner and an elegant feast, offering comfort and richness of flavors in every sip.
1
Chop the garlic and onion.
- Garlic: 2 cloves
- Onion: 4 pieces
2
Sauté the onion in a mixture of butter and vegetable oil. Add flour, stir, and continue frying.
- Onion: 4 pieces
- Vegetable oil: 3 tablespoons
- Butter: 1.5 tablespoon
- Wheat flour: 1 tablespoon
3
Pour the mixture with white wine, let it reduce, add to the pot with broth. Season with salt and pepper.
- Dry white wine: 0.5 glass
- Beef stock: 2 l
4
Add a bunch of greens (parsley, leek, celery, and thyme) and garlic. Bring to a boil, simmer for 1 hour.
- Garlic: 2 cloves
- Parsley: 20 g
- Leek: 1 stem
- Celery: 20 g
- Thyme: 4 stems
5
Dry thin slices of the baguette in the oven.
- French baguette: 0.5 piece
6
Mix egg yolks with Madeira.
- Egg yolk: 3 pieces
- Madeira wine: 0.5 glass
7
Remove the toast from the oven, raise the temperature to 210˚C. Place a bowl of water in the oven.
8
Remove a bunch of greens from the soup. Add the egg yolks and stir quickly.
- Egg yolk: 3 pieces
9
Pour the soup into bowls. Add croutons and sprinkle with grated cheese.
- Gruyere cheese: 100 g
10
Place in a water bath in the oven and simmer for 10 minutes.
11
Serve as soon as the cheese is browned.
