French Onion Soup
The classic French soup of slowly caramelised onion with white wine, topped with toasted bread and melted cheese.
Nutritionper 100 g›
63
Calories
2.2g
Protein
5.5g
Carbs
3.2g
Fat
Ingredients
| 1 кг/kg | onion |
| 40 г/g | butter |
| 1 л/L | broth |
| 1 с.л./tbsp | flour |
| 1 ч.л./tsp | sugar |
| 100 мл/ml | white wine |
| 1 ч.л./tsp | thyme |
| 1/2 бр./loaf | baguette |
| 100 г/g | yellow cheese (or emmental) |
Instructions
- Peel and thinly slice the onion. Melt the butter in a pot, add the onion (separating the rings) and sweat for about 15-20 minutes until fully soft, stirring so it does not catch and burn. Add the sugar and flour and stir constantly for 2-3 minutes.
- Add the wine and the broth to the mixture (preferably homemade chicken, veal or vegetable broth). Add the thyme and salt (about 1 tsp; if using stock cubes, add no salt). Simmer the onion soup for a further 15-20 minutes.
- Prepare the toasts: slice the baguette and toast in an oven preheated to 200°C. Once golden, sprinkle with emmental (or yellow cheese) and return to the oven until the cheese melts. Before serving, place a toast in each bowl.
Note: the classic version pours the soup into oven-proof bowls, arranges the toasts on top, covers them with the cheese and bakes in the oven until the cheese melts.