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French Onion Soup

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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

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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!
Soup
French

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

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!
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