Name: Classic Onion Soup
Total time: 90 min
Yield: 1 portions
Cuisine: Soup
Ingredients: 30 g Butter; 30 g Gouda cheese grated; 400 g Onion thinly sliced; 2 g Thyme or a small sprig; 40 g Baguette 2–3 thin slices, toasted; 2 cups Water can be used to dilute broth if too strong; 0.25 cup White wine optional but traditional; 10 g Flour for slight thickening; 2 cups Beef broth preferably low sodium; 1 leaf Bay Leaves; 1 tbsp Olive oil; To taste Salt or to taste; To taste Black Pepper freshly ground, or to taste

1

Peel and thinly slice the yellow onions.

2

In a heavy pot, melt the butter with the olive oil over medium heat.

3

Add the sliced onions and a pinch of salt, then cook over medium-low heat, stirring often, until deeply caramelized and golden brown.

2 min4

Fry

Sprinkle the flour over the onions and cook, stirring, for 2 minutes to remove the raw flour taste.

4 min5

Simmer

If using, pour in the white wine and simmer for 3–4 minutes to reduce slightly.

25 min6

Simmer

Add the beef broth (and water if needed), bay leaf, and thyme. Bring to a simmer, then cook gently for 20–25 minutes. Season with salt and black pepper to taste.

15 min7

Simmer

While the soup simmers, toast the baguette slices until crisp and lightly golden.

8

Preheat the broiler and ladle hot soup into an oven-safe bowl. Top with toasted baguette slices and cover with grated Gruyère cheese.

9

Place the bowl under the broiler until the cheese is melted and bubbly with browned spots. Serve hot, taking care with the hot bowl.

Classic Onion Soup

Ingredients

Steps