The ultimate makeover: French onion soup

The ultimate makeover: French onion soup takes roughly 1 hour and 45 minutes from beginning to end. This recipe serves 4 and costs $4.12 per serving. One portion of this dish contains about 30g of protein, 18g of fat, and a total of 899 calories. This recipe is liked by 178 foodies and cooks. It will be a hit at your Autumn event. Several people really liked this main course. It is brought to you by BBC Good Food. If you have baguette, parmesan, dry white wine, and a few other ingredients on hand, you can make it. It is a rather pricey recipe for fans of Mediterranean food. Overall, this recipe earns a great spoonacular score of 94%. Users who liked this recipe also liked The ultimate makeover: Onion tart, Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, and French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the onions in half lengthways, then slicedown into very thin slices. Heat a very largepan, add the oil when hot, stir in the onions,3 of the thyme sprigs and the bay leaves, thenseason with a little salt. It will seem like a lotof onions, but they reduce right down. Cookover a high heat for 5 mins, stirring often. Theonions shouldn’t brown yet, just start to soften.Lower the heat, then cook slowly for 35 mins,uncovered, stirring often until the onions havereduced right down and are very soft.While the onions are cooking, bring the wineto a boil in a small pan, then bubble away for30 secs. Remove and leave to cool. Tip the flourinto a small heavy pan and toast over a mediumheat for a few mins, stirring occasionally, untillight brown in colour. Set aside.When the onions are very soft and reduced,turn up the heat so they caramelise, then cookfor another 12-15 mins, stirring along thebottom of the pan occasionally to mix in thebrown sticky bits. When the bottom of the panand all the onions are sticky and a rich browncolour, stir in the flour. With the heat still high,gradually pour in the wine, again stirring in thebits from the bottom. Pour in 1.2 litres of coldwater. Stir in the bouillon, then slowly bringeverything to the boil. Skim off any froth fromthe surface. Simmer for 15 mins so all theflavours can mingle.While the soup simmers, make the topping.Heat oven to 200C/fan 180C/gas 6. Mix thegarlic and the oil together. Brush all over thebread slices, then cut each one into cubes.Scatter over a baking sheet, then bake for8-10 mins until golden. Set aside. Line abaking sheet with baking parchment or asheet of non-stick silicone. Remove the leavesfrom the remaining thyme sprig, then mixwith the grated Parmesan. Scatter and spreadover the lined baking sheet into a 13 x 8cmrectangle. Bake for about 8 mins until meltedand turning golden. Remove, leave to firm up,then snap into jagged pieces.To serve, remove and discard the herbs fromthe soup. Ladle the soup into bowls – scatterover a few croutons, the Gruyère and a grindingof pepper, then perch a Parmesan crisp ontop. Serve any remaining croutons separately.

 

Step by step:

1. Cut the onions in half lengthways, then slicedown into very thin slices.

2. Heat a very largepan, add the oil when hot, stir in the onions,3 of the thyme sprigs and the bay leaves, thenseason with a little salt. It will seem like a lotof onions, but they reduce right down. Cookover a high heat for 5 mins, stirring often. Theonions shouldn’t brown yet, just start to soften.Lower the heat, then cook slowly for 35 mins,uncovered, stirring often until the onions havereduced right down and are very soft.While the onions are cooking, bring the wineto a boil in a small pan, then bubble away for30 secs.

3. Remove and leave to cool. Tip the flourinto a small heavy pan and toast over a mediumheat for a few mins, stirring occasionally, untillight brown in colour. Set aside.When the onions are very soft and reduced,turn up the heat so they caramelise, then cookfor another 12-15 mins, stirring along thebottom of the pan occasionally to mix in thebrown sticky bits. When the bottom of the panand all the onions are sticky and a rich browncolour, stir in the flour. With the heat still high,gradually pour in the wine, again stirring in thebits from the bottom.

4. Pour in 1.2 litres of coldwater. Stir in the bouillon, then slowly bringeverything to the boil. Skim off any froth fromthe surface. Simmer for 15 mins so all theflavours can mingle.While the soup simmers, make the topping.

5. Heat oven to 200C/fan 180C/gas

6. Mix thegarlic and the oil together.

7. Brush all over thebread slices, then cut each one into cubes.Scatter over a baking sheet, then bake for8-10 mins until golden. Set aside. Line abaking sheet with baking parchment or asheet of non-stick silicone.

8. Remove the leavesfrom the remaining thyme sprig, then mixwith the grated Parmesan. Scatter and spreadover the lined baking sheet into a 13 x 8cmrectangle.

9. Bake for about 8 mins until meltedand turning golden.

10. Remove, leave to firm up,then snap into jagged pieces.To serve, remove and discard the herbs fromthe soup. Ladle the soup into bowls – scatterover a few croutons, the Gruyère and a grindingof pepper, then perch a Parmesan crisp ontop.

11. Serve any remaining croutons separately.

Nutrition Information: