French Onion Soup: Onions First, Everything Else After
The decisive step here takes 45 minutes and it is called caramelization. Nothing else will make up for rushed onions. If you have the time, you get an exceptional soup.
Method
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- Slice the onions into half-moons 1/4 inch (4 to 5 mm) thick. Heat the butter and oil in a large Dutch oven. Add the onions and salt lightly.
- Cook over medium-low heat for 40 to 50 minutes, stirring every 4 to 5 minutes. Around the 30th minute the onions start to stick: deglaze with 2 tbsp water and scrape up the browned bits. Keep going until deep amber.
- Pour in the wine, raise the heat and let it evaporate almost completely, 2 to 3 minutes.
- Add the broth and thyme. Bring to a simmer, cover and cook 20 minutes. Taste and adjust.
- Toast the bread slices until completely dry.
- Preheat the broiler. Ladle the soup into ovenproof bowls. Set the bread slices on top and cover generously with cheese.
- Broil 3 to 5 minutes until the cheese is melted and golden. Serve in the bowl.
Cook's tip
The bowls must be flameproof. On quantities: 10 onions for four seems like a lot, but it is the right amount. Use fewer, and the soup lacks the intensity it needs.
Nutrition
Estimate per serving.
380Calories
15 gProtein
40 gCarbs
17 gFat
Quick answers
How long does it take?
Plan on 90 minutes in total: 15 minutes of prep and 75 minutes of cooking.
How many people does this recipe serve?
It serves 4. Ingredient amounts scale with the number of servings.
Any tip to get it right?
The bowls must be flameproof. On quantities: 10 onions for four seems like a lot, but it is the right amount. Use fewer, and the soup lacks the intensity it needs.
