Onion Soup
Serves 6 | Preparation 20 min, cooking 2-2.5 hours
A classic French style onion soup with gratinated cheese on top. I made my own beef stock and clarified it into consommé (recipe) but the stock can be substituted with bouillon cubes.
Instructions / Onion Soup
Cut the onions into thin rings and stir-fry them on a skillet/frying pan in butter on low-medium heat for 45-90 minutes* (until caramelized; sweet and brown, not charred). Warm up 1500 ml beef stock in a large pan. Add the bay leaves, white wine, dried thyme, caramelized onions, pepper and salt and bring to boil. Let simmer on low heat for 30-40 minutes. Grate the cheese. Set the grill/broil resistor or heating element of the oven to 250°C/480°F/gas mark 9, no fan. Toast pieces of bread in a toaster or in the oven. Ration the onion soup into six ovenproof bowls, place a piece of toast on top and finish with a generous sprinkle of cheese. Gratinate in the oven for 2-4 minutes until the cheese has melted and got some color. Garnish with fresh thyme. *Edit
Serves 6 | Preparation 20 min, cooking 2-2.5 hours
A classic French style onion soup with gratinated cheese on top. I made my own beef stock and clarified it into consommé (recipe) but the stock can be substituted with bouillon cubes.
Ingredients
✧ 1600 g (3.53 lb) yellow/brown onions
✧ 50 g (1.76 oz/3 heaped tablespoons/0.44 sticks) butter
✧ 1500 ml (6.34 cups) beef stock or consommé
✧ 500 ml (2.1 cups) dry white wine
✧ 2 teaspoons dried thyme
✧ 4 bay leaves
✧ 1 teaspoon black pepper
✧ Salt to taste (~3 teaspoons if using unsalted beef stock/consommé)
✧ A bunch of fresh thyme
✧ 6 pieces of wheat loaf/toast
✧ 200 g Gryère or mature Emmentaler cheese
Instructions / Onion Soup
Cut the onions into thin rings and stir-fry them on a skillet/frying pan in butter on low-medium heat for 45-90 minutes* (until caramelized; sweet and brown, not charred). Warm up 1500 ml beef stock in a large pan. Add the bay leaves, white wine, dried thyme, caramelized onions, pepper and salt and bring to boil. Let simmer on low heat for 30-40 minutes. Grate the cheese. Set the grill/broil resistor or heating element of the oven to 250°C/480°F/gas mark 9, no fan. Toast pieces of bread in a toaster or in the oven. Ration the onion soup into six ovenproof bowls, place a piece of toast on top and finish with a generous sprinkle of cheese. Gratinate in the oven for 2-4 minutes until the cheese has melted and got some color. Garnish with fresh thyme. *Edit
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