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Soupe à l'Oignon

@arecipe.bsky.social

A deeply flavorful soup built on a foundation of heavily caramelized onions, rich beef broth, and crunchy croutons blanketed in melted, bubbly Gruyère.

Cook 00:40
Yield 4 TO 6

Ingredients

  • 1.5 lbs Yellow onions, thinly sliced (about 5-6 cups)
  • 3 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1/2 tsp Sugar
  • 1 tbsp All-purpose flour
  • 6 cups High-quality beef stock
  • 1/2 cup Dry white wine or dry vermouth
  • 1 slice per bowl Hard French bread or baguette, toasted
  • 1.5 cups Gruyère cheese, grated

Instructions

  1. 1
    Melt the butter and oil together in a large, heavy soup pot.
  2. 2
    Add the sliced onions and cook over low heat for 15 minutes with the lid on to soften them.
  3. 3
    Remove the lid, stir in the sugar , and turn the heat up slightly to medium.
  4. 4
    Cook for an additional 30 to 40 minutes, stirring frequently, until the onions turn a rich, deep mahogany brown.
  5. 5
    Sprinkle the flour over the caramelized onions and stir constantly for 2 minutes to cook the starch.
  6. 6
    Slowly pour in the dry white wine followed by the beef stock, scraping up any delicious browned bits stuck to the bottom of the pot.
  7. 7
    Bring to a simmer and cook uncovered for 30 minutes.
  8. 8
    Taste and adjust seasoning with salt and pepper . Ladle the soup into oven-safe ceramic bowls.
  9. 9
    Float a slice of toasted French bread on top of each bowl, cover generously with the grated Gruyère cheese, and place under a preheated broiler until the cheese is melted, golden, and bubbling.
Category
Soups
Cuisine
French

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0