Onion soup with morels and cheese croutons
4 servings
60 minutes
Onion soup with morels and cheesy croutons is a refined dish of European cuisine that combines the deep flavor of caramelized onions, the earthy note of morels, and the richness of beef broth. The addition of Madeira gives the soup a light wine sweetness, while crispy croutons with gooey Gruyère enhance its texture. This dish warms and comforts, being not only a gastronomic delight but also a piece of history—as onion soup has been known since ancient times as food for the common people before becoming a classic of restaurant cuisine. It is perfect as a cozy winter treat or an elegant first course for dinner. It is best served hot straight from the oven to keep the croutons crispy and the cheese melting, creating a harmony of flavors.
1
Melt butter and olive oil in a pan, add thinly sliced onion and sauté for 10-15 minutes.
- Butter: 4 tablespoons
- Olive oil: 1 tablespoon
- Onion: 3 heads
2
Place the onions in a large saucepan, pour in the broth and Madeira, add the mushrooms, and cook for 20 minutes.
- Onion: 3 heads
- Beef stock: 3 glasss
- Dried morels: 8 pieces
- Madeira wine: 5 tablespoon
3
Grill or toast the bread until golden and crispy. Lightly butter it. Immediately place cheese on the toasts.
- French baguette: 4 pieces
- Butter: 4 tablespoons
- Grated Gruyere cheese: 100 g
4
Pour the soup into fireproof soup bowls, add cheese toasts, and place under the grill until golden.
- Grated Gruyere cheese: 100 g
