Classic French Onion Soup
Soups • French
Description
You need to prepare chicken broth and dark beef broth from roasted bones in advance.
Ingredients
- Spanish onions 4 pieces
- Butter 6 tablespoons
- Sugar 1 tablespoon
- Chicken Broth 25 fl oz
- Rosé Dry Wine 5 fl oz
- Campbell's Beef Broth 25 fl oz
- White bread ½ piece
- Hard Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Slice 4 large yellow onions (about 250–300 grams each) into rings and cut half a baguette of French white bread into thin slices, like for toasts.
Step 2
Melt the butter in a large pot with a capacity of at least 4 liters. Add the onions and sauté them in the butter for 12 minutes (or until the onions turn golden) over medium heat, stirring constantly.
Step 3
Add the brown sugar and continue stirring, cooking for another minute. Add the prepared broths, cover the pot with a lid, and bring the soup to a boil. Reduce the heat and cook, without boiling, for 12 minutes.
Step 4
You can pour in the Chablis wine and cook for another 2 minutes. Season with salt and pepper. Ladle the soup into deep clay pots, placing the toasted bread slices on top and sprinkling them with finely grated hard cheese. Place in the oven to melt the cheese.
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