Onion Soup

  • Difficulty: Medium
  • 45 minutes
  • 4 servings

The onion soup, or “soupe a l’oignon” if you prefer, is one of the most nutritious and delicious starters there is. It is a buttery caramel-flavored wonder. Let’s enhance its smoky finger-licking onion flavor with white wine and beef stock. Hit the home run by topping each individual portion with roasted slices of bread and gooey Gruyere and parmesan cheese.

Ingredients Needed for Onion Soup

2 tablespoons of butter
½ tablespoon brown sugar
3 medium onions, sliced
⅓ cup white wine
8 cups of beef stock
1 tablespoon Worcestershire sauce
pepper
5 fresh thyme sprigs
2 bay leaves
8 roasted bread slices
1 cup Gruyère, grated
¼ cup parmesan, grated

How to Cook Onion Soup

  1. Start melting the butter in a saucepan over low heat. Add the brown sugar and stir.
  2. As the sugar caramelizes add the onion. Continuously stir and fry for 10 minutes. Add the white wine and stir it in.
  3. Add the beef stock and Worcestershire sauce, season with pepper and throw in the thyme sprig with the bay leaves. Stir in and bring to a boil.
  4. Cover with the lid and simmer for 15 minutes. Remove from heat and discard the bay and thyme.
  5. Transfer the cooked onion mixture to 4 oven-proof serving bowls.
  6. Top each one with 2 slices of roasted bread, Gruyere cheese, parmesan, and 1 thyme sprig. Bake for 5 minutes at 360⁰F/180⁰C.

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