Unlike many people, I absolutely LOVE soups, and French Onion Soup is definitely my favourite. I remember just where and when was the first time I’ve tried it… It was back in 2014, on a cold and rainy Toronto evening. I was visiting my friends in Canada and doing some touristic things, when I got lost and came across a small cosy French bistro. I tried my first onion soup there and then, that was love from the first sight, and there was no turning back for me anymore…
So, now I’m so excited and glad to share with you the recipe of my favourite soup. Surprisingly, it’s actually quite simple and straight forward. Enjoy and let me know your feedback, I’ld love to hear it!
Preparation time: 10 min
Cooking time: 60 min
Per servings: 6
- 60 g Butter
- 1 1/4 kg Onions (sliced thinly)
- 3 1/4 L Beef stock (you can also replace or combine it with Chicken stock)
- 60 g Sherry (optional)
- Salt (to taste)
- Pepper (to taste)
- Bread (sliced)
- Gruyere cheese (coarsely grated)
Equipment & tools:
- Chefs knife
- Oven with a tray
- Large stock pot
- Saute onions with butter in a stock pot on low heat. Cook for 30 min to reach the caramelized state. Onions must be golden and not burned.
- Add stock to onions and cook for another 20 min on medium heat (slightly simmering).
- Pour some veg. oil over the bread and bake in the oven (at 450F) for app. 10 min until golden and crisp.
- Once the soup is done, turn the oven to broil. Pour some soup into ramekins (2/3 of the way), cover the surface with croutons and spread the cheese on top.
- Broil for 5 min, until all the cheese is melted and golden brown.
- Serve immediately.
If you want to learn how to make Russia’s most famous soup (Borscht), click HERE.
You can also see more of my video recipes HERE.