American · Lunch
French Onion Soup
A slow-caramelised onion soup built on beef stock deepened with dry white wine and thyme. Onions cook down to a jammy sweetness, then simmer in the stock before the soup is topped with a toasted baguette slice and melted Gruyere, broiled until bubbling and golden.
$4
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
435Calories
16.8gProtein
21.1gFat
42.4gCarbs
14.4gSugar
4.2gFiber
1226mgSodium
66mgChol
12.4gSat Fat
385mgPotassium
352mgCalcium
1.8mgIron
0.6mcgVitamin B12
8.2mgVitamin C
low-calorie
low-cholesterol
rich-umami
all-time-classics
low-chol
Instructions
1
Prep
Peel and thinly slice the onions into half-moons, grate the Gruyere onto a plate, and pick the thyme sprigs.
2
Caramelise
Melt the butter over medium heat until foaming, add sliced onions and cook medium-low for 40 minutes, stirring often, until deep golden and jammy.
3
Deglaze
Stir the flour over medium-low heat 1 minute, pour in the white wine and scrape the base 2 minutes until the alcohol smell goes.
4
Simmer
Add beef stock, thyme and bay leaf, simmer over low heat 20 minutes until deeply coloured and slightly reduced, then season with salt and pepper.
5
Plate
Toast the baguette under a hot broiler until golden, float on the soup, cover with Gruyere, broil until bubbling and molten, discard aromatics and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup420ml beef stock
- 44 medium onions (600g)
- 3 tbsp42g butter
- 1/2 cup120ml dry white wine
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 2 tsp2 tsp all-purpose flour
- 4 slices100g baguette
- 2.8 oz80g Gruyere
- Salt and black pepper to taste
