French onion soup
French onion soup
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
French onion soup
Υλικά
- 1.5 kg onions (white), thinly sliced
- 60 ml olive oil
- 60 ml butter
- 1 garlic clove
- 100 ml red wine
- 1.5 liters stock (beef, chicken, or vegetable)
- 1 bay leaf
- 2 sprigs thyme
- 1 pinch sugar
- Salt and freshly ground black pepper
For serving
- 6 slices of bread (preferably baguette)
- 200 g grated kefalograviera cheese
- A drizzle of olive oil
Εκτέλεση
Heat the olive oil in a pot and add the butter. Once melted, add the onions and sauté until softened.
Add the garlic, bay leaf, thyme, salt, and pepper. Stir in the sugar, reduce the heat, and cover the pot.
Allow the onions to cook slowly for 30–40 minutes, until caramelized and deeply golden.
Deglaze with the red wine and, once the alcohol has evaporated, add the stock. Simmer gently for about 20 minutes.
For the croutons
Slice the baguette into thin pieces and place them on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and grill for 1–2 minutes on each side until crisp and golden.
Serving
Place one crouton in an ovenproof bowl, ladle in the soup, and top with 1–2 more croutons. Sprinkle generously with grated kefalograviera.
Bake in a very hot oven or under the grill until the cheese melts and turns golden.
• The key step in onion soup is proper caramelization. Cook the onions slowly over low heat until they develop a deep golden color.
• A pinch of sugar helps enhance caramelization without affecting the overall flavor.
• For a richer, deeper taste, allow the soup to simmer for a longer time.
