According to some beliefs, the French onion soup was invented by King Louis XIV, according to others - for many centuries it was the food of the poor. Whatever the true origin of this dish, it conquers more and more hearts with its unique taste and aroma.
It is necessary
-
- For soup:
- 50 g butter;
- 1 tbsp olive oil;
- 4 large onions;
- 1 clove of garlic;
- 1 tbsp Sahara;
- 2 tbsp red wine vinegar;
- 1/3 tbsp. flour;
- 1 tbsp. dry white wine;
- 1200 ml of broth.
- For croutons:
- 1 French baguette
- 2 tbsp olive oil;
- 1 clove of garlic;
- 1/2 cup grated Parmesan cheese
- thyme for decoration.
Instructions
Step 1
Peel, wash and cut onions into thin half rings. Heat butter and oil in a large skillet or saucepan. Place the chopped onion and sauté for about 20 minutes until golden brown.
Step 2
Peel a clove of garlic, wash and chop thoroughly. Add it to sautéed onions. Sprinkle with sugar. Fry, stirring occasionally, until the sugar is brown.
Step 3
Add vinegar and cook for 2 minutes. Sprinkle flour on the onion. Stir and cook for another 1 minute.
Step 4
Pour in broth and white wine. While continuing to stir, bring the mixture to a boil. Reduce heat to medium and simmer soup mixture, uncovered, until thickened for 25 minutes.
Step 5
For traditional croutons to be served with onion soup, combine vegetable oil and peeled, crushed garlic in a bowl. Cut the baguette into 2 cm slices. Brush the bread on both sides with the spicy mixture. Sprinkle with grated Parmesan cheese on top. Heat the oven to 210 ° C. Cover the baking sheet with a sheet of parchment. Place the bread on top of it and bake for 5 minutes or until the cheese is browned.
Step 6
Before serving, pour the soup into a bowl, top with a slice of baguette and garnish with a sprig of thyme. The slice of bread should float on top of the soup. If desired, a thin slice of Swiss cheese (such as Gruyere) can be placed on top of the melted Parmesan cheese. Then place a bowl of soup in a hot grill or oven for 1-2 minutes or until the cheese melts.
