French Onion Soup: Difference between revisions
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==Soup Recipe== | |||
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=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> | |||
==Ingredients== | |||
* 6 tablespoons extra-virgin olive oil | |||
* 3 pounds medium yellow onions, halved and thinly sliced | |||
* ¾ teaspoon sea salt | |||
* 1½ tablespoons balsamic vinegar | |||
* 1½ tablespoons tamari | |||
* 1½ tablespoons fresh thyme leaves | |||
* 3 garlic cloves, minced | |||
* 3 tablespoons all-purpose white flour | |||
* 1 cup dry white wine | |||
* 6 cups vegetable broth | |||
* Freshly ground black pepper | |||
* Baguette slices | |||
* Gruyère cheese, aged cheddar, and/or Parmesan cheese | |||
* Fresh thyme | |||
* Pinch of red pepper flakes (optional) | |||
==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. | |||
# Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes. | |||
# Ladle the soup into ramekins or bowls and top each with a toasted baguette piece, fresh thyme, and a pinch of red pepper flakes, if desired. | |||
=== Notes === | |||
This soup’s flavor deepens as it sits in the fridge, so it’s a great recipe to make ahead. Cook the soup from start to finish and refrigerate it for up to 2 days. When you’re ready to eat, reheat the soup on the stove and toast the baguette slices in the oven. If you have any leftover soup, freeze it for up to 3 months. | |||
''[[wikipedia:French_onion_soup|Wikipedia page]]'' | ''[https://www.loveandlemons.com/french-onion-soup/#wprm-recipe-container-42226 Original Recipe]'' | |||
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