Classic French Onion Soup - Soupe à l'oignon
Servings: 6
Here is how to make the classic French broiled Soupe à l’oignon. Comforting caramelized onions cooked in broth, decadant broiled cheese on baguette. Pan fry chopped onion until caramelized, add broth and cook for 45 mn. Pour in individual bowls, add toasted bread slices, cover with shredded cheese and broil in the oven.
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Equipment
- 6 ovenproof bowls
Ingredients
- 75 gr butter
- 750 gr sweet onion finely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 2 liters chicken broth or beef or vegetable if you prefer
- 100 ml dry white wine optional
- salt , freshly ground pepper and nutmeg
- slices baguette or rustic bread toasted
- 200 gr shredded cheese ideally French Comté cheese (or Emmental of Gruyère)
Instructions
First prepare the onion soup
- Peel and chop onion by cutting thin slices. In a large pan, melt butter. Add onions, season with salt and pepper and fry while stirring from time to time until lightly browned.
- Meanwhile, prepare chicken broth (either ready made or as the French often do, dissolve cube in hot water).
- Add the tablespoon of flour and combine.Then pour in chicken broth (eventually white wine as well, I usually don’t) and sugar, combine.
- Cover and cook for about 30 minutes at medium-low.
Prepare the individual bowls
- Preheat the oven, broiler position if you have this option. Pour onion soup (onions and broth).
- Toast bread slices (either baguette or rustic bread). Cover the soup with bread slices, here 3 per bowl.
- Then over with a generous layer of shredded cheese.
Finally broil cheese
- Place soup bowls under the grill and broil for about 10 minutes, the time depends on your oven, we just want the cheese to melt and broil as the sook is already cooled.
- Serve immediately after.