French onion soup
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French onion soup
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French onion soup is a gratin soup made with onions cooked in a meat broth, traditional in French cuisine.
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Ingredients
- 5 onion peeled and thinly sliced, large; sweet
- 6 tablespoons butter semi-salted
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 6 cups water beef or poultry broth, cold
- 2 cups white wine dry
- 1 bay leaf
- 1 pinch nutmeg freshly grated
- salt
- black pepper , freshly ground
- 4 bread large slices
- 5 oz. cheese Gruyère, Emmental or Comté, grated
Instructions
- In a large cast iron or Dutch oven, heat the butter and oil over medium heat and sauté the onions, stirring constantly, until golden (not burnt).
- When the onions are golden and translucent, add the flour and mix well with a wooden spoon until it begins to brown.
- Add cold water (or broth) and wine. Mix well.
- Add the nutmeg and bay leaf and mix.
- Season with salt and pepper. Mix.
- Bring to a boil over medium to high heat then lower the heat, cover and simmer over low to medium heat for 45 minutes.
- Just before the end of cooking the soup, preheat the oven to 460 F (240°C).
- Toast the slices of bread in the toaster or, failing that, in the oven.
- Place a slice of toasted bread, left as is or cut into croutons or chunks, in the bottom of 4 bowls or other individual oven-proof containers.
- Pour the soup over the bread.
- Sprinkle with grated cheese then brown the bowls of onion soup in the oven for about 10 minutes.
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