French Onion Soup | Classic Recipe with Gratinated Baguette
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75 min
Under an hour
Sezamo
O supă franțuzească clasică și reconfortantă, cu ceapă dulce adânc caramelizată, vin alb aromat și supă densă de vită, servită cu felii crocante de baghetă cu maia și brânză Gouda gratinată.
Preparation method
Caramelizing the onions
Peel the yellow onions and slice them thinly (half-moons or thin strips).
Heat a large, heavy-bottomed pot over medium heat. Add the 82% fat butter and let it melt until it starts to sizzle gently.
Add all the onions to the pot at once. Cook over medium-low heat, stirring occasionally, for 20-30 minutes, until they soften and take on a beautiful golden color.
Chef's tip
The secret to an exceptional onion soup is patience when caramelizing: slow cooking over low heat intensifies the natural sweetness of the onions without burning them.
For traditional 'au gratin' serving, place the baguette slices directly on top of the soup ladled into ovenproof bowls, sprinkle the Gouda cheese on top, and place the bowls under the oven grill for 3-4 minutes.
Ingredients
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