French Onion Soup

Ingredients

• 30 g Butter
• 1.5 kg Onions (finely sliced; large yellow onions recommended)
• Salt (a generous pinch for starting, plus more to taste)
• 1 EL Flour
• 200 ml Dry white wine
• 1.5 L Beef broth (According to the speaker, chicken or vegetable broth are possible alternatives)
• 2 Zweige Thyme
• 2 Bay leaves
• Pepper (to taste)
• Baguette (sliced; quantity not specified)
• Olive oil (a little; for toasting the baguette)
• 120 g Gruyère or Comté (grated; approx. 120 g total, one of the two cheeses)

Steps

1. 1

   Finely slice the onions. Large yellow onions are recommended so the preparation goes a little faster.

2. 2

   Melt the butter in a large pot and add the onions. Add a generous pinch of salt.

3. 3

   Cover the pot and first let the onions soften and collapse over medium heat.

4. 4

   Then slowly caramelize the onions. Stir regularly and make sure they develop color without burning; they should be golden brown.

5. 5

   Add the flour to the onions and cook briefly.

6. 6

   Deglaze with the white wine and let it reduce almost completely.

7. 7

   Add the beef broth. Add the thyme and bay leaves, then season with salt and pepper.

8. 8

   Cover and gently simmer the soup for 20 minutes.

9. 9

   While the soup is simmering, slice the baguette.

10. 10

    Heat a little olive oil in a frying pan and toast the baguette slices until golden brown.

11. 11

    Grate the Gruyère or Comté.

12. 12

    Pour the soup into ovenproof bowls and place the toasted baguette on top.

13. 13

    Generously sprinkle the grated cheese over the top.

14. 14

    Gratinate the bowls under the broiler until the cheese is golden brown.

Notes

The source does not specify an exact duration for caramelizing or gratinating, nor an oven temperature. According to the speaker, the broth can be replaced with chicken or vegetable broth. The cheese is once indistinctly referred to as “Croix” in the spoken audio; the description names Gruyère or Comté.

Nutrition per serving

• Soup
• Main course
• French
• Vegetarian option
• With meat broth
• Gratinated
• Winter