French Onion Soup without Wine
User Reviews
4.7
French Onion Soup without Wine
Description
This version of French Onion Soup omits wine, relying on the careful caramelization of onions to build deep, sweet flavors. Onions are thinly sliced and cooked slowly over low heat with butter, olive oil, salt, and sugar to develop a rich golden brown color without burning. Garlic is added towards the end of the cooking stage to enhance the aroma. Flour is sprinkled to create a slight thickening before adding beef stock to form the soup base. The soup simmers to meld the flavors and achieve the desired consistency. Thick slices of baguette are topped with grated cheese, then broiled or baked until the cheese melts and browns invitingly.
The final presentation involves serving the hot onion soup with the cheesy baguette slices alongside or on top, offering a heartwarming dish with contrasting textures of tender onions and crusty, melted cheese bread. Optionally, chopped spring onions can garnish the soup for a fresh finish.
Slow cooking of the onions at low heat is emphasized to avoid burning and to maximize caramelization, which is key to the flavor. If the soup thickens too much during cooking, additional broth can be added to adjust consistency.
Ingredients
- 5 onion
- 3 garlic cloves
- 4 cups beef stock or broth
- 1 ½ tablespoon flour
- 30 g butter (⅛ cup)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
To serve
- 8 Baguette Bread slices
- ½ cup cheese grated
Instructions
- Peel and slice the onions thinly.
- Melt the butter in a large pan, then add the oil.
- In goes the sliced onion.
- Sprinkle over the salt and sugar, place the lid on, and leave to cook on a low heat for 20 minutes, stirring occasionally.
- Peel and chop the garlic, and add it to the onion.
- Continue to cook the onions and garlic without a lid until you get a deep golden brown (but not burnt) colour.
- Add the flour, give it a stir, then pour in the beef stock.
- Place the lid back on, and cook for a further 20 minutes. If you feel that the soup is too thick, add more broth.
- Arrange the baguette slices on a roasting tray, divide the grated cheese evenly, then grill/bake until the cheese is melted.
- Serve the soup hot with the cheesy baguette slices and optionally, with chopped spring onions.
Notes
- Cook onions slowly on low heat to ensure proper caramelization without burning.
- If the soup becomes too thick, thin it with additional broth as needed.
- For added freshness, garnish with chopped spring onions when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 1204mg | 50% |
| Potassium | 674mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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