Soups are ideal comfort foods for winter, such as onion soup, a typical dish for the coldest season of the year. This Classic winter meal is easy to prepare with basic ingredients like onions, broth and cheese.
It is a preparation that gained popularity for being served in the Parisian market to people returning from a night out.
Onion soup is a comforting, satisfying and delicious dish that combines flavors between the saltiness of the cheese and the broth and the sweet touch that the onions give. It can be served as a starter, main course or side dish.
The French onion soup recipe we will share today is a version of the specialized site Comedera, made with bone broth to increase nutritional levell of this delicious soup.
Tips that can help you prepare onion soup
There are some practical tips that can help you make a delicious soup and to substitute some ingredients that you don’t have on hand:
-For a milder flavor, choose “sweet” type onions
-Gruyere cheese can be replaced with another grated yellow cheese.
-A concentrated meat broth gives more flavor to the soup.
-White wine can be replaced with cognac, brandy or armagnac, which should be in smaller quantities, since it has more alcohol.
-The pepper must be freshly ground to provide more flavor.
-You can add a splash of oil when making the sauce, to ensure that it is very well hydrated.
French onion soup recipe
The key to a good onion soup is in the broth, it is usually made from meat and for a more nutritious option beef bone broth is perfect.
Ingredients:
-5 large onions
-1 clove of garlic
-1 1/2 liters of meat broth
-2 tablespoons wheat flour
-30 milliliters of white wine
-6 tablespoons of butter
-150 g of grated Gruyere cheese
-1 baguette bread
-Salt to taste
-Ground black pepper to taste
Preparation mode
1.- Remove the skin from the onions and cut into long, thin strips
2.- Bring a frying pan to the heat and once it is ready, add 3 tablespoons of the butter until it melts without letting it burn.
3.- Add the onions to the pan, add salt and pepper to taste.
4.- Cook the onions until they are transparent or have a light golden color, without completely browning. Cook over low heat to ensure no browning.
5.- Add the flour to the onions and stir to integrate the ingredients.
6.- Add the white wine, mix and cook for a couple of minutes.
7.- Add the broth to the preparation, cover and cook for 25 minutes over low heat.
8.- While the soup is cooking, preheat the oven to 200 degrees C.
9.- The onion broth must be checked periodically to prevent it from sticking to the bottom of the pot. Remember that we cover the onions with flour.
10.- Cut the bread into slices, not very thin so that they do not become moist quickly when you add them to the soup.
11.- Rub the garlic on the bread slices
12.- Grate the cheese and place on each slice of bread.
13.- After the soup has cooked, serve the soup in ovenproof bowls and place slices of bread in each one.
14.- Put the bowls in the oven at 215 degrees, until gratin, the estimated time is about 4 minutes.
15.- Remove from the oven and it is ready to enjoy.
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