Usuba
Onion Soup with Cheese and Croutons
A classic French soup with caramelized onions, aromatic broth, and crispy croutons topped with melted cheese. A rich, warming dish with deep, complex flavors.
- Total
- 90 min
- Standard serving
- 850.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the onion and cut it into large pieces. Put butter in a large pot with a thick bottom, place it over medium heat. When the butter melts, add olive oil and stir.
- 2
Step 2
Place the sliced onion, whole peeled garlic cloves, and thyme sprigs in a pot. Season with salt and a pinch of chili pepper, stir well. Cook uncovered over medium heat for 30 minutes, stirring occasionally, until the onion becomes soft and golden.
- 3
Step 3
Add sugar and pour in white wine. Cook until the alcohol smell disappears. Sprinkle flour, stir and cook for another 5 minutes.
Pour in the hot chicken broth, bring to a boil. Reduce heat to low and simmer for 30–40 minutes, skimming off the foam as it forms.
- 4
Step 4
Remove the thyme sprigs from the soup. Season the soup to taste with black pepper. Preheat the oven to 180 °C.
Slice the baguette, arrange on a baking sheet and dry in the oven for 7 minutes until golden brown. Rub the croutons with garlic on both sides.
- 5
Step 5
Pour the soup into a soup bowl, place a crouton on the surface, and sprinkle with grated Gruyère cheese. Put the bowl in a preheated 200 °C oven or under the grill for 2–3 minutes until the cheese melts. Serve immediately.
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