Onion Soup
Soups • Poland
Description
The quintessence of the French approach to cooking. If you skillfully coax the most ordinary ingredient with fire, wine, and butter for about an hour, it will inevitably turn into something extraordinary. You can use white onions or sweet pink onions. Sometimes, you can mix the two varieties—there is no golden standard. French cuisine allows for creativity, as in this recipe where chicken broth is used instead of beef. Many people skip the cheesy 'lid,' but the soup isn't the same without it. You can grate Gruyère cheese and then bake it in the oven.
Ingredients
- Butter 0 oz
- Onion 4 heads
- Wheat Flour 1 tablespoon
- Dry White Wine 5 fl oz
- Sugar 1 tablespoon
- Chicken Broth 1½ l
- French Baguette 1 piece
- Gruyère cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
In a large heavy-bottomed pot, melt the butter.
Step 3
Add the onion, sliced into half-rings. Sauté, stirring, until it becomes translucent.
Step 4
Lower the heat and continue to sauté the onion, stirring occasionally and making sure it doesn’t burn. The goal is to achieve a caramelized color while ensuring the onion is soft and almost airy in texture.
Step 5
Lightly toast the flour in a dry skillet.
Step 6
As soon as the flour starts to change color and smell like toasted nuts, immediately transfer it to the pot with the onions and thoroughly mix it in with the onions.
Step 7
Pour the wine mixed with sugar into a pot, let the onions simmer with the wine for a minute, and then dilute them with broth (prepared separately) or water, as desired. Bring to a boil and cook on very low heat for fifteen to twenty minutes.
Step 8
Stir and add the remaining water. Bring to a boil, skim off the foam, and simmer for fifteen minutes.
Step 9
Arrange the pieces of baguette on a baking sheet and sprinkle them with grated cheese. Place in the oven for three to four minutes, until the cheese melts and lightly browns.
Step 10
Serve the soup in deep bowls with floating croutons that will gradually soften.
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