Cook and Scale
French Onion Soup
4 servings · 85 min total
Deeply caramelised onions in a rich beef broth, crowned with toasted baguette and bubbling melted cheese. Pure bistro comfort.
Ingredients
- 1 kg onion, thinly sliced
- 50 g butter
- 2 tbsp olive oil
- 2 garlic, minced
- 1 tsp white sugar
- 2 tbsp wheat flour
- 2 dl white wine
- 1¼ l beef stock
- 2 bay leaf
- 4 fresh thyme
- 1 baguette, sliced
- 150 g Gouda, grated
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Caramelize the onions — Melt the butter with the oil in a heavy pot. Add the onions and sugar and cook over medium-low heat for 40 minutes, stirring often, until deeply caramelised.
- 2.
Deglaze with wine — Stir in the garlic and flour and cook for 2 minutes. Pour in the white wine and let it bubble to reduce.
- 3.
Simmer the soup — Add the beef stock, bay leaves, and thyme, season, and simmer gently for 25 minutes. Remove the bay and thyme.
- 4.
Broil until golden — Ladle the soup into ovenproof bowls, top each with baguette slices and grated cheese, and grill for 5 minutes until melted and golden. Serve at once.