From Wikipedia: “Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth and caramelized onions.”
It is often finished by being placed under a grill or in an oven with croutons and melted cheese on top. Generally, recipes specify that the onions should be cooked slowly, becoming caramelized and brandy, sherry or white wine added at the end.”
My version is thickened with wheat flour and it has been finished with 1 dl of good, dry white wine. Bread has been toasted and rubbed with garlic before gratinating. Quite a lot of Gruyere cheese used on the top.
PORTION: 2 servings
TIME TO MAKE: about one hour
- 400 gr yellow onions (about three big or five small onions)
- ½ dl olive oil
- 50 gr butter
- 3 tablespoons of wheat flour
- 7 dl meat broth
- 4 garlic cloves
- 1 teaspoon of sugar
- 1 dl white wine
- 1 bay leaf
- 1 tablespoon of fresh, finely cut thyme
- ½ tablespoon of salt
- ¼ tablespoon of cayenne pepper
- 2 tablespoons of lemon juice
- few slices of baguette or any other white bread
- 6 tablespoons of grated Gruyere cheese
- 2 garlic cloves for breads
Preheat the oven to 225°C (437°F)
Cook the meat broth: 7 dl water and 1-1½ bouillon cubes
Peel and cut onions.
Heat up ½ dl olive oil in a suitable sized pot, add onion and sugar.
Sauté on medium heat for about 20 minutes and add pressed garlic. Sauté for about five minutes more.
Add wheat flour continuously stirring. Add broth almost immediately after flour, keep stirring.
Add wine, bay leaf, cayenne pepper, lemon juice and finely chopped thyme.
Let simmer until onions are evenly cooked and soft.
Cut the baguette or any other white bread in suitable sized slices, two or three slices/diner. Toast them, add some olive oil and rub evenly with garlic.
Put the soup in ovenproof small pots or plates. Place the bread slices on the top and cover with cheese (about 3 tablespoons/portion).
Bake in the oven until the cheese is evenly melted.
Tags: french onion soup onions french cuisine vegetarian