Onion Soup - Traditional French
User Reviews
5
Onion Soup - Traditional French
Description
Onion Soup - Traditional French features a blend of yellow and sweet Vidalia onions slowly cooked in butter and olive oil until soft and lightly caramelized, which forms the base of this soup. The addition of sugar enhances the caramelization process, contributing a subtle sweetness. Flour is added to thicken the mixture before incorporating beef stock, oxtail, red wine, and thyme, which simmer together to develop a rich, complex broth.
After removing the oxtail and thyme sprigs, cognac is stirred in to add aromatic depth. The soup is ladled into terrines, topped with toasted baguette slices, and generously covered with grated Gruyere cheese. Broiling melts and browns the cheese, creating a golden, bubbly crust that contrasts with the tender soup beneath.
This hearty soup is traditionally served as a warming starter or light meal. The slow simmer and use of oxtail infuse the broth with a deep meaty flavor that complements the sweetness of the caramelized onions and richness of the cheese topping.
Ingredients
- 3 yellow onion medium thinly sliced
- 2 Vidalia onions medium thinly sliced, sweet
- 3 tablespoons butter unsalted
- 1 tablespoon olive oil
- ½ teaspoon sugar
- 1 tablespoon all-purpose flour unbleached
- 5 cups beef stock
- 1 pound Oxtail
- 1 cup red wine
- 2 thyme sprigs
- 3 tablerspoons cognac
- 4 French bread slices
- 1 cup gruyere cheese grated
- salt
- black pepper
Instructions
- Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
- Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.
- Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
- Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.
- Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
- Turn on the broiler. Leave the door open while reaching the temperature.
- Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
- Put the soup terrine under the broiler until the cheese melts.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1865 kcal
% Daily Value*
| Calories | 1865kcal | 93% |
| Carbohydrates | 253g | 84% |
| Protein | 100g | 200% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 2997mg | 125% |
| Potassium | 1492mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 25g | 50% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 616mg | 62% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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