“An easy and classic French Onion Soup recipe adapted from Julia Child’s famous book, Mastering the Art of French Cooking:” – Marissa
Staple autumn/winter soup: a bowl full of flavor topped with gooey cheese bread.
- 3 tablespoons butter
- 1 1/2 pounds onions thinly sliced (I used Maltese onion)
- Baguettes or Crusty bread
- 1 teaspoon fine sea salt
- 1/4 teaspoon sugar (helps the onions to caramelize)
- 3 tablespoons all-purpose flour
- 8 cups beef broth
- 1 cup dry white wine
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons Cognac
- salt and freshly ground black pepper to taste
- 3 ounces finely grated Gruyère cheese
Melt butter in a large soup pot over medium heat. Add onion and stir to coat. Reduce heat to low; cover and cook 15 minutes.
Meanwhile, make the toasted bread cubes (croutons): Preheat oven to 200°C.
Line a baking sheet with parchment paper and spread bread cubes in a single layer. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside.
Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook 30 to 40 minutes, stirring often until onions have caramelized to a deep golden brown. Add flour; cook and stir 3 minutes to remove the flour taste.
Add thyme, wine and broth to onion mixture and stir. Increase heat to medium and bring to simmer. Let simmer, stirring occasionally, 30 to 40 minutes to your desired taste and consistency. Remove from heat and stir in Cognac. Add salt and pepper to taste
Preheat broiler (alternatively your oven).
Ladle soup into 6 broiler-safe individual serving bowls. Top each bowl with 1/6 each of the toasted bread cubes and shredded cheese. Arrange bowls on a baking sheet and place under broiler. Broil until cheese is melted and bubbly. Serve.
Garnish with extra virgin olive oil, Parmigiano Reggiano, and fresh basil.
Serve immediately or refrigerated.
Recipe source: Pinch and Swirl