French Onion Soup: Difference between revisions
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==Soup Recipe== | ==Soup Recipe== | ||
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=About The Soup= | ===About The Soup=== | ||
French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.<ref>https://en.wikipedia.org/wiki/French_onion_soup</ref> | French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.<ref>https://en.wikipedia.org/wiki/French_onion_soup</ref> | ||
==Ingredients== | ===Ingredients=== | ||
* 6 tablespoons extra-virgin olive oil | * 6 tablespoons extra-virgin olive oil | ||
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* Pinch of red pepper flakes (optional) | * Pinch of red pepper flakes (optional) | ||
==Instructions== | ===Instructions=== | ||
# Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes. | # Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes. | ||