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French Onion Soup or Soupe à l’oignon Recipe
Easy and Delicious Soupe à l’oignon or French Onion Soup Recipe

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Ingredients

Yields 4 Servings
4 Tbsps. Olive Oil
2 Tbsps. Butter
6 Cups Yellow Onions thinly sliced
1 Tsp. Salt
½ Tsp. Sugar
3 Tbsps. Flour
6 Cups Beef Stock
1 Cup White Wine
½ Tsp. Ground Sage
1 Whole Bay Leaf
1 Loaf French Bread, or Baguette
2 Tbsps. Cognac
½ an Swiss Cheese Grated
3 Tbsps. Cognac optional
12 Oz. Swiss Cheese Grated
Salt to Taste
Pepper to taste
4 Oz. Parmesan Cheese Grated

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Features:
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

  • Yields 4 Servings

Directions

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Author- Tasty

(Visited 315 times, 1 visits today)

Steps

1
Done

The very first thing you need to do is to preheat your oven to 325˚F or 160˚C. Next, slice as many onions you need for preparing the soup. Here, we have used 6 cups of sliced onions for our French onion recipe.

2
Done

Once you are ready with the onions, heat olive oil and butter in a large pot over medium-low heat. Once the butter has melted, add in the sliced onions and coat with the butter and oil. Cook it covered for about 20 minutes while keeping an eye on it. Remove the lid after 20 minutes, add sugar and salt as per taste and allow it to caramelize until brown.

3
Done

Later, add 3 tablespoons of flour to the onions and combine well. Next, pour in 6 cups beef stock followed by 1 cup of white wine.

4
Done

Then, add ½ a teaspoon of ground sage, a bay leaf and give it a good stir. Simmer the soup for 40 minutes.
In the meantime, cut a loaf of French bread or baguette into ½” thick slices. Grease both the sides of each slice with oil and bake 325˚F or 160˚C for 30 minutes, flipping the sides halfway. Once the bread is done, increase the oven temperature to 350˚F or 175˚C.

5
Done

After this, pour the onions soup into an oven-safe bowl, filling only ¾ of the bowl. Drop-in a piece of baked French bread or baguette and add a generous topping of grated Swiss and parmesan cheese. Place the bowl in the preheated oven and bake it for about 2-3 minutes or until the cheese has fully melted and turned slightly golden.

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