Delicious Onion Soup Recipe

Onion Soup

The world of food is quite wide and diverse. With the widespread use of the internet, it is now much easier to get to know different culinary cultures closely. You can start with French onion soup.

You may have cooked onion soup before. As a result, onions are one of the most basic products of a kitchen… Well, have you cooked French onion soup? Get ready to change your perspective on onion soup.

A bowl covered with cheese…

The fried bread is ready inside… Onion soup, served in a bowl covered with fried and melted cheese, is a warm flavor that warms you while leaving the taste on your palate. Cheese, which meets the sweet taste of caramelized onions, promises a delicious feast.

The trick is to have crunchy croutons and melted Gruyere cheese. But don’t forget the onion. The most basic trick of preparing a good and delicious French onion soup is not to rush the preparation process. It is imperative that you spare an hour for properly caramelized onions. Beef broth is a classic ingredient for this soup. If your onion is well browned, your soup will be really good.

Delicious Onion Soup Recipe (For 4 People)

Materials:

• 4 large onions, peeled
• 4 tablespoons (1/2 stick) butter
• 5 cups of vegetable stock or water
• 2 or 3 sprigs of fresh or a pinch of dried thyme
• 1 bay leaf
• 2 tablespoons cognac or brandy (optional)
• Salt and pepper
• Croutons made with bread slices and butter (optional)
• 1 cup grated Parmesan, Gruyere, or Emmental cheese (optional)

Preparation of:

Cut the onion in half and slice as thinly as you can. Put the oil in a large saucepan over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally, for 30-45 minutes, until very soft and browned. Adjust the heat so that it does not brown too quickly. Do not rush.

Preheat the oven if using croutons and cheese. Add the broth, increase the heat to medium-high and bring to a boil. Adjust the heat so that the mixture foams slightly. Add the thyme, parsley, bay leaf and cognac if using, sprinkle with salt and pepper and cook, stirring occasionally, until the soup thickens a bit, about 15 minutes. Remove the bay leaf and plant branches. (At this point, you can refrigerate the covered soup for up to 2 days; reheat before continuing.)

If using croutons and cheese, place the 4 ovenproof bowls in a skillet or in a sturdy cookie cutter. Put a toast in each bowl, top the soup and top with cheese. Bake for 5 to 10 minutes, just enough to melt the cheese. Serve now.