French
French onion soup with gratinated bread
A neutral placeholder is used until the recipe has its own finished photo.
French
FranceFrench onion soup with gratinated bread
Slowly caramelized onions, rich stock, white wine, and toasted bread with melted Gruyere for the deep, savoury finish expected from classic French onion soup.
Ingredients
Pull out and measure what you need before you start cooking.
- 50 g butter
- 1 tbsp olive oil
- 1 kg yellow onions, thinly sliced
- 1 tsp sugar
- 4 garlic cloves, thinly sliced
- 2 tbsp plain flour
- 2.5 dl dry white wine
- 1.3 l hot beef stock
- 4 to 8 slices baguette
- 140 g Gruyere, finely grated
- Salt
- Black pepper
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Melt the butter and olive oil in a large pot. Add the onions and soften them under a lid for about 10 minutes.
- 2
Sprinkle over the sugar and continue cooking, stirring, until the onions are deeply golden and caramelized. Count on about 20 minutes more.
- 3
Add the garlic for the last few minutes, then stir in the flour.
- 4
Raise the heat, pour in the wine, and let the alcohol cook off briefly. Add the stock.
- 5
Simmer the soup for 15 to 20 minutes and season with salt and pepper.
- 6
Toast the baguette slices. Ladle the soup into ovenproof bowls, top with bread, and cover with Gruyere.
- 7
Grill or bake until the cheese melts and takes on colour.
- 8
Serve immediately while the top is still bubbling.
Serving profile
At a glance
12 ingredients and 8 steps from prep to serving.
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Source
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Recipe source: Recept verifierat mot BBC Good Food. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av fransk loksoppa.
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Image source: View original
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