Onion Soup
Savor the delightful taste of onion soup, a timeless classic that combines sweet, caramelized onions with rich broth and melted cheese. This recipe is perfect for chilly nights and will surely impress your guests. With simple ingredients and straightforward steps, you’ll have a comforting bowl of onion soup ready in no time. Whether served as an appetizer or a main course, this dish is sure to become a favorite in your household.
Ingredients
– 4 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 4 cups beef or vegetable broth
– 1/2 cup white wine (optional)
– 1 bay leaf
– Salt and pepper to taste
– 1 teaspoon thyme
– Baguette slices
– 1 cup grated Gruyère cheese
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 45 minutes.
Nutritional Value
Per serving (1 bowl):
– Calories: 300
– Protein: 10g
– Fat: 15g
– Carbohydrates: 35g
– Fiber: 2g
– Sodium: 800mg
Step-by-Step Cooking Process
1. Heat olive oil and butter in a large pot over medium heat.
2. Add sliced onions and a pinch of salt, stirring frequently.
3. Cook onions for about 25-30 minutes until they are caramelized and golden brown.
4. Stir in thyme and cook for another minute.
5. Pour in white wine, if using, and scrape up any browned bits from the bottom of the pot.
6. Add the broth and bay leaf, then bring to a simmer.
7. Cook for another 15 minutes, allowing flavors to meld.
8. Season with salt and pepper to taste.
9. Preheat the oven to broil while preparing the bread.
10. Toast baguette slices, then place on top of the soup in oven-safe bowls. Top with cheese.
11. Broil until the cheese is melted and bubbly, about 2-3 minutes.
Alternative Ingredients
You can substitute the Gruyère cheese with Swiss or mozzarella for a different flavor. For a vegetarian option, use vegetable broth instead of beef broth. Additionally, omit the wine if preferred.
Serving and Pairings
Serve onion soup with crusty bread or a fresh salad. It pairs well with a light white wine or a refreshing iced tea for a complete meal.
Storage and Reheating
Store leftover onion soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop or in the microwave until heated through. This soup can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
– Avoid rushing the caramelization of onions; it enhances flavor.
– Don’t skip the bay leaf; it adds depth.
– Use low-sodium broth to control saltiness.
– Ensure cheese is oven-safe to avoid burning.
– Adjust seasoning gradually to avoid overpowering flavors.
Helpful Tips
– Use a heavy pot for even cooking.
– Slice onions uniformly for consistent cooking.
– Experiment with different herbs for unique flavors.
– Allow soup to sit for a few hours to deepen the taste.
FAQs
Can I make onion soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving. The flavors will deepen overnight.
What type of onions should I use?
Yellow onions are traditional for onion soup, but you can also mix in white or sweet onions for a different taste profile.
How can I make this soup vegetarian?
Simply substitute the beef broth with vegetable broth and omit the wine if desired. It will still be rich and flavorful.
Can I freeze onion soup?
Yes, onion soup freezes well. Store it in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
What can I add for extra flavor?
You can add a splash of sherry or balsamic vinegar for additional depth. Fresh herbs like parsley or chives make great garnishes.
Conclusion
Onion soup is not just a dish; it’s a comforting experience. With its rich flavors and aromatic qualities, this recipe is perfect for gatherings or a quiet night in. Enjoy each warm spoonful and share it with loved ones for a delightful meal.
Onion Soup
Ingredients
- 4 large onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cups beef or vegetable broth
- 1/2 cup white wine optional
- 1 bay leaf
- Salt and pepper to taste
- 1 teaspoon thyme
- Baguette slices
- 1 cup grated Gruyère cheese
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add sliced onions and a pinch of salt, stirring frequently.
- Cook onions for about 25-30 minutes until they are caramelized and golden brown.
- Stir in thyme and cook for another minute.
- Pour in white wine, if using, and scrape up any browned bits from the bottom of the pot.
- Add the broth and bay leaf, then bring to a simmer.
- Cook for another 15 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Toast baguette slices, then place on top of the soup in oven-safe bowls.
- Top with cheese and broil until melted and bubbly.
