Soupe à l'oignon
French Onion Soup
frenchSoup made with caramelized onions, topped with pieces of bread gratinated with cheese.
Main ingredients
Recipe
Ingredients
For the soup:
- 1 kg onion(s)
- 1 l chicken stock
- 3 tbsp brown sugar
- 1 clove(s) garlic
- thyme
- bay leaf(s)
- salt
- pepper
To serve:
- 1 baguette(s)
- 200 g Emmental
Instructions
Preparing the ingredients:
- 1Thinly slice the onions.
- 2Finely chop the garlic.
- 3Grate the Emmental.
Preparing the soup:
- 4In a large pot, sauté the onions with a little olive oil.
- 5Season with salt and pepper and add the sugar.
- 6Cook until nicely colored.
- 7Add the garlic, thyme, and bay leaf and mix well.
- 8After about 20 minutes of cooking, add the chicken stock.
- 9Simmer over low heat for 20 to 30 minutes so the flavors blend well.
- 10Meanwhile, toast the bread slices in the oven until nicely crispy.
Assembly:
- 11Preheat the oven to 180°C.
- 12Pour the soup into oven-safe bowls.
- 13Place the bread slices on top of the soup and sprinkle with grated Emmental.
- 14Broil the soup in the oven for about 10 minutes or until the cheese is nicely melted and golden.
- 15Serve the soup piping hot.
About this dish
Onion soup is a comforting classic of French cuisine. It begins with the slow caramelization of sliced onions, which develop a rich, sweet depth of flavor. Once golden to perfection, the onions are deglazed, usually with white wine or stock, giving rise to a hot, flavorful liquid. Spices and herbs, like thyme and bay leaf, round out the broth, adding aromatic nuances. But what really sets this soup apart is its final topping: a slice of toasted baguette covered with grated cheese, often Gruyère or Emmental, which is browned under the broiler until it forms a crispy, cheesy crust. The combination of rich broth, caramelized onions, and melted cheese makes onion soup a warm, unforgettable dish.
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