French Onion Soup
Course:
Dinner
Ingredients
- 20 grams Butter
- 1 Onion (halved lengthways, then thinly sliced)
- 1 clove Garlic
- 1⁄4 teaspoons Salt
- 1⁄8 teaspoons Black Pepper
- 1⁄2 teaspoons Dried Thyme
- 1⁄4 teaspoons Sugar
- 60 millilitres Red Wine
- 1 tablespoon Plain Flour
- 470 millilitres Chicken Stock
- Splash Worcestershire Sauce
- 1⁄4 teaspoons Brown Sugar
- 33 grams Gruyère Cheese
- 3 Bread Slice
Steps
- Melt the butter in a 2-quart saucepan over medium heat. Add the onions, thyme, sugar, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- In the beginning, you will only need to stir the onions occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine, bring to a boil, reduce the heat and simmer until the onions are jammy, about 5 minutes.
- Add the garlic and cook for a couple minutes.
- Sprinkle the flour over the onions and stir. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally so that the flour doesn’t burn.
- Add the stock and Worcestershire sauce to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 10 minutes.
- While the soup simmers, preheat the oven to 200°C fan and set an oven rack in the middle position. Break the bread up into bite-sized pieces, arrange them in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, taste and adjust seasoning if necessary. If the soup needs a deeper flavour, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon brown sugar.
- Adjust an oven rack 15 cm from broiler element and heat broiler. Set a broiler-safe bowl on a baking sheet and add the soup. Ensure the soup is really hot at this point.
- Top the bowl with the bread slice and sprinkle with Gruyère and then Parmigianno Reggiano.
- Broil until cheese is melted and bubbly – 3-5 minutes.
Recipes combined from:
- https://www.onceuponachef.com/recipes/french-onion-soup.html#tabrecipe