ReceptnaptárSoupe à l'oignon (French onion soup)
French onion soup is the everlasting classic of Parisian bistros: deeply caramelised onions, a strong stock, and bread melting under cheese. The full flavour comes from slowly cooking down the onions, so do not rush it. This recipe really loves time.
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Ingredients
Method
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- Melt the butter with the oil in a heavy-bottomed pot over medium heat, add the onions and sugar, and stir for 10 minutes until they collapse.
- Turn the heat down and cook for another 40-50 minutes, stirring often, until the onions are a deep, nut-brown colour and sweet. If they stick to the bottom, loosen them with a spoonful of water.
- Sprinkle over the flour and cook for 1 minute, then pour in the wine and scrape the caramelised layer from the bottom.
- Add the stock, bay leaves and thyme, season with salt and pepper, and simmer uncovered over low heat for 25-30 minutes.
- Heat the oven to the grill setting, 220 °C. Toast the bread slices in the oven for 2-3 minutes on each side.
- Ladle the soup into ovenproof bowls, place a slice of bread on each, top generously with cheese, and grill for 4-5 minutes until bubbling and golden brown. Serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not burn the onions. You need medium heat, frequent stirring and patience. Caramelising takes 45-60 minutes, and that gives the soup its depth.
- The better the stock, the better the soup. Homemade beef stock is best. If you use stock cubes, go easy on the salt.
- Put the bowls on a baking tray. The cheese may spill over, and it is easier to lift the hot bowls out of the oven this way.
Frequently asked questions
Can it be made without alcohol?
Yes. Replace the wine with the same amount of stock and 1 tbsp wine vinegar or cider vinegar. The tangy note is still there.
Can it be made ahead?
The soup base keeps well in the fridge for 3-4 days and tastes even better the next day. Only bake the bread and cheese on top when serving.
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