French Onion Soup

Name: French Onion Soup
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Onions, raw; 100 g red onion; 40 g Butter; 10 ml Vegetable oil; 10 g Wheat flour, 80 % extraction; 100 ml Wine, white, dry, 10 vol-% alcohol; 1 l Soup, SWANSON, vegetable broth; 80 g Baguette; 60 g Hard cheese; 1 pcs thyme; Salt and pepper

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The iconic French soup featuring caramelized onions, white wine, and cheesy croutons, offering deep flavor and ultimate comfort.

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Method

Slice the onions into thin half-rings and sauté over medium heat until golden, stirring regularly to caramelize rather than fry them. Season with salt and pepper, add the butter, and once melted, stir in the flour, cooking for about 7 more minutes until smooth.

Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let the alcohol reduce for 5 minutes. Add the hot broth, bring to a gentle simmer, and let it cook covered on medium heat for an hour.

Slice the baguette, top with grated cheese, and broil at 200°C for 3–5 minutes until golden and bubbly. Ladle the soup into bowls, float the cheesy croutons on top, and garnish with a sprig of fresh thyme.

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French Onion Soup

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