French Onion Soup
A classic soup with caramelized onions, fresh bread and lots of melted cheese.
Servings: 4 bowls
Calories: 350kcal
Cost: $30
Equipment
- 1 Dutch oven or large pot to make the base of the soup
- 1 large saucepan to heat the broth
- 4 oven proof bowls to bake the soup
Ingredients
- 2 large yellow onions sliced thinly
- ½ tsp salt
- 3 tbsp unsalted butter
- 1 quart beef broth
- ½ cup gruyere cheese grated
- ½ cup dry white wine like sauvignon blanc
- 4 slices fresh bread like sourdough or baguette
- 1 tbsp all purpose flour
Instructions
- Slice the onions thinly. Then melt the butter in a Dutch oven and add the onions and salt. Cover the pot with the lid and heat the onions on medium low heat for 5 minutes. Then take the top off and let the onions caramelize, for at least 20 minutes on low heat. Stir occasionally.2 large yellow onions, 3 tbsp unsalted butter, ½ tsp salt
- Heat the broth. While the onions caramelize, add the beef broth into a saucepan over low heat until it's warmed throughout. In the meantime, grate the cheese and slice your bread.1 quart beef broth
- After the onions are a dark golden brown, add the wine to them and let the mixture come to a boil for about 2 minutes. Then add the flour and stir until incorporated and the mixture is thickened.½ cup dry white wine, 1 tbsp all purpose flour
- Add the broth to the onions and let it all boil for about 10 minutes.
- Spoon the soup into your oven-safe bowls and top each one with a piece of bread (you might have to cut the bread slice into a few pieces). Cover each soup bowl with enough cheese that the surface is covered - grate more if you need it. Place the bowls on a baking sheet and place them in the oven. Turn the broiler on for about 5 minutes, but watch closely so that the cheese doesn't burn. Remove once the cheese is golden brown and enjoy.4 slices fresh bread, ½ cup gruyere cheese