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French Onion Soup
Created by: Howcan Team
Ingredients
- 4 large onions, thinly sliced
- 3 tablespoons of butter
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of sugar
- 6 cups of beef broth
- 1/2 cup of dry white wine
- 1 teaspoon of Worcestershire sauce
- 1 bay leaf
- Salt and pepper to taste
- 6 slices of baguette
- 1 1/2 cups of shredded Gruyere cheese
Instructions
- In a large pot, melt 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, for about 30 minutes until the onions are caramelized and golden brown.
- Stir in 1 teaspoon of sugar and continue to cook for another 5 minutes to enhance the caramelization.
- Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
- Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add 6 cups of beef broth, 1 teaspoon of Worcestershire sauce, and 1 bay leaf. Season with salt and pepper to taste.
- Simmer the soup for 20-30 minutes to allow the flavors to meld together.
- While the soup is simmering, preheat the broiler. Place the baguette slices on a baking sheet and broil for 1-2 minutes on each side until lightly toasted.
- Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each bowl.
- Sprinkle 1/4 cup of shredded Gruyere cheese over each bowl of soup.
- Place the bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy!
French onion soup has a rich history dating back to ancient Rome, where onions were a staple ingredient. The modern version originated in France, gaining popularity in the 18th century. This hearty soup is made with caramelized onions, beef broth, and topped with a crusty baguette and melted Gruyère cheese. Chefs like Julia Child and Jacques Pépin have popularized the dish, and it's a staple in French bistros. The best version can be found in Parisian brasseries, where the soup is slow-cooked to perfection. The key to a great French onion soup lies in the caramelization of the onions and the quality of the beef broth.
80 min
6
320 calories
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