Classic Onion Soup
Description
The key secret of French onion soup is the long caramelization of onions. During cooking, the natural sugar in the onions slowly caramelizes, turning the color golden brown and creating an incomparable, deeply rich and tender onion flavor. The dry wine balances the sweetness, giving the soup a well-rounded taste. When served, the cheese croutons become soft and tender, transforming the soup into something resembling a thick cream. The soup is ready to serve.
Instructions
- 1
Step 1
1. Start by heating 2 tablespoons of olive oil in a large high-sided skillet over medium-high heat. Peel and slice the onions lengthwise. Add them to the skillet and begin frying over high heat, stirring constantly to prevent the onions from burning.
- 2
Step 2
2. When the onion has sautéed for 10 minutes, add a pinch of sugar to brown the onion. Continue caramelizing the onion for 30 minutes. Then add garlic puree, flour, and fry everything together for 5 minutes.
- 3
Step 3
3. Add the wine and simmer the onions over low heat for 5-8 minutes. Add the bay leaf, thyme, and black pepper.
- 4
Step 4
4. Pour the broth over the onions, add salt to taste, mix everything and bring to a boil. Then cover with a lid, reduce the heat, and simmer for 30-40 minutes.
- 5
Step 5
5. Pour the soup into ceramic plates, place a slice of fried bread on top, and sprinkle with grated cheese. Put the soup in a preheated oven for a few minutes until the cheese melts and turns golden.