French Onion Soup with Herb Baguette, Gruyère and Parmesan

Ingredients

• 1 tbsp Butter (For sautéing the onions)
• 2 tbsp Olive oil (For sautéing the onions)
• 1.5 kg Onions (Peeled and thinly sliced)
• 2 tbsp Wheat flour (The source lists this ingredient but does not specify when to add it.)
• 100 ml White wine (For deglazing)
• 1 L Beef broth (Approximately 1 liter)
• 1 tsp Worcestershire sauce (The source says to add some sauce.)
• Fresh thyme (Used during simmering and optionally as a garnish; amount unspecified)
• 2 Bay leaves (Remove before serving)
• 2 tsp Sugar (To balance the acidity)
• Salt and black pepper (To taste)
• 0.5 Baguette (Cut into thin slices)
• 2 tbsp Butter (Melted and mixed with parsley for the herb butter)
• 1 tsp Salt (For the herb butter)
• Fresh parsley (Chopped; amount unspecified)
• 200 g Gruyère (Freshly grated)
• 100 g Parmesan (Freshly grated)
• Fresh chives (For garnishing; amount unspecified)

Steps

1. 1

   Peel the onions and cut them into thin slices.

2. 2

   Melt 1 tablespoon butter in a large pot, then add 2 tablespoons olive oil.

3. 3

   Add the sliced onions and sauté them, stirring regularly, for about 45 minutes. Allow them to cook down thoroughly.

4. 4

   Deglaze the onions with the white wine.

5. 5

   Pour in the beef broth.

6. 6

   Add the Worcestershire sauce, fresh thyme, bay leaves and sugar.

7. 7

   Simmer the soup for at least 1 hour.

8. 8

   Remove the thyme and bay leaves from the soup.

9. 9

   Season the soup with salt and pepper to taste.

10. 10

    Cut half of the baguette into thin slices.

11. 11

    Melt 2 tablespoons butter and stir it together with the chopped parsley and 1 teaspoon salt to make herb butter.

12. 12

    Arrange the baguette slices on a baking sheet and spread them with the herb butter.

13. 13

    Bake the baguette slices at 190°C for about 10 minutes.

14. 14

    Freshly grate the Gruyère and Parmesan.

15. 15

    Transfer the soup into oven-safe bowls. The recipe makes approximately 3–4 servings, depending on bowl size.

16. 16

    Distribute some of the grated cheese over each bowl of soup.

17. 17

    Place the baked baguette slices on top of the soup and cover with the remaining grated cheese.

18. 18

    Bake the filled bowls at 190°C for about 15 minutes, until the cheese is melted and bubbling.

19. 19

    Garnish with fresh chives or additional thyme and serve.

Notes

The source lists wheat flour but does not state when it is added, so no unsupported timing was inserted. The soup is baked in bowls for about 15 minutes at 190°C; use oven-safe bowls. Serving yield varies between 3 and 4 bowls depending on size.

Nutrition per serving

• main
• soup
• French
• baked
• vegetarian-adaptable
• autumn
• comfort food