What can be more comforting than a bowl of mouth-watering French onion soup in a chilled winter night? French onion soup is one of the best winter dishes that instantly warms up the body and prepares it for extreme cold weather.
However, in this dish the onions are not the only thing that conquers the taste buds. The bubbly molten cheese on top is simply fabulous. It will simply chain you up as soon as you get a sight of it. With the molten cheese clogging up the mouth of the bowl, one or two slices of French baguette and the heart-warming onion soup, the French onion soup is a versatile meal.
Preparation Time: 30-40 minutes
Cooking Time: 1 hour 30 minutes-2 hours
3 lbs. of white onion, peeled and thinly sliced
14 slices of French baguette
2 tablespoons of extra virgin olive oil
1 packet of beef broth
½ cup of grated parmesan cheese
Freshly ground black pepper
1 small bay leaf
½ bottle of wine
½ cup of grated Gouda cheese
5-6 large cloves of garlic, peeled
3 tablespoons of unsalted butter
1 packet of chicken stock
½ cup of shredded pecorino cheese
3-4 sprigs of dried thyme
½ cup of grated gruyere cheese
4 tablespoons of melted butter
Salt, to taste
1. Peel the onions and put them in a colander. Place the colander in the sink to rinse the onions. Once thoroughly rinsed, shake the colander to discard the dripping water and then take one of the onions. Cut the onion in half and then slice one of the halves horizontally through the center. Now slice the onion half vertically into thin slices. Repeat the same procedure to slice the other onions and then set them aside in a large bowl.
2. Now take a stock pot and melt 3 tablespoons of butter in it. Add 2 tablespoons of olive oil to the butter and wait until the oil and butter mixture heats up. Once the oil mixture starts forming small bubbles, peel some garlic cloves and throw them into the stock pot. Caramelize the garlic cloves slightly and then dump the onion slices into the stock pot. Add a generous amount of salt and ground black pepper to the onions and then stir to coat them with the oil and seasonings.
3. Next, throw a dried bay leaf and a few sprigs of thyme into the stock pot. Once you have added everything, set the flame on medium and let the onions caramelize for 20-25 minutes or until they turn golden brown. Stir the onions occasionally to ensure even caramelization. Once the onions are evenly caramelized, pour the beef broth and chicken stock over them and then give them a light stir to loosen the mixture.
4. Now add the wine to the onions and let the soup simmer uncovered on medium heat for 1-2 hours or until it turns thick and soupy. While the sauce is simmering, set a preheating temperature of 325 degrees Fahrenheit on your oven. Once the soup turns thick, check the seasonings to adjust them. Now take a baking tray and place it on your counter. Fetch a French baguette and slice it into 1-inch thick slices. Once done, brush some melted butter over each bread slice and then insert the baking tray into the oven to toast the bread slices until they turn golden brown and crispy around the edges.
5. Once the baguette slices are toasted, remove them from the oven and then grate the cheeses. Now take 6 or 7 ceramic soup bowls and drop one baguette slice in each one of them. Top the baguette slices with 2-3 ladleful of onion soup and then drop another bread slice in each bowl. Finally, top the bowls with generous amounts of grated cheese and then pop the baking tray into the oven that has been preheated to 425 degrees Fahrenheit. Run the broiler for 10 minutes or until the cheese on top melts and turns bubbly. Once done, let the soup cool down a bit after taking the bowls out of the oven and then dig right in.