An unparalleled recipe straight from Paris. Try the French culinary recipe for onion soup.
Ingredients
- Butter (2 tablespoons)
- Olive oil (2 tablespoons)
- White onions (800 grams)
- Garlic cloves (3 pieces)
- Sugar (1.5 teaspoons)
- All-purpose flour (2 tablespoons)
- Thyme (1 teaspoon)
- Dry white wine (130 ml)
- Beef broth (750 ml)
- Chicken broth (750 ml)
- Baguette (12 slices)
- Grated yellow cheese (to taste)
- Salt (to taste)
- Pepper (to taste)
Preparation
- Wash, peel, and slice the onions.
- Grate the garlic cloves finely, add sugar and thyme.
- Heat the butter and olive oil in a saucepan. Add the onions to the heated fat. Cook everything over low heat (patience is key in onion soup – be patient :)). When the onions become translucent, add the garlic, sugar, and thyme, and continue cooking over low heat. Stir frequently. Cook for about 30 minutes in this step.
- When the onions are soft and start to caramelize slightly, showing their brown color, add the flour and cook over high heat, stirring constantly. Make sure it doesn’t burn; if necessary, add a little more olive oil or butter. The mixture should brown.
- Add the wine and simmer the onions until the wine evaporates.
- After the wine has evaporated, pour in the beef and chicken broth. Simmer over low heat for 20 minutes. It’s worth simmering over low heat to avoid foam forming, so you won’t have to skim it off.
