French onion soup

French onion soup

Based on 14 ratings

Difficulty

Easy 👌
60
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg onions
10 g parlsey
lemon (zest)
7 cloves garlic
100 g Gruyère cheese
5 sprigs thyme
bay leaf
1 tbsp brown sugar
1¼ l vegetable stock
150 ml white wine
baguette
salt
pepper
ghee for frying
butter for frying
Metric
Imperial

Utensils

  • frying pan
  • oven
  • fine grater
  • large ovenproof pot
  • cooking spoon
  • cutting board
  • knife
  • grater
  • large pot
  • small bowl

Nutrition per serving

Cal
190
Protein
5g
Fat
13g
Carb
13g

Step 1/6

Finely chop parsley. Zest lemon and mix with parsley; set aside in a small bowl. Peel and finely chop garlic. Grate Gruyère cheese and set aside. Peel and thinly slice onions.
  • 10 parsley
  • 1 lemon
  • 7 cloves garlic
  • 100 Gruyère cheese
  • 1 kg onions
  • fine grater
  • cutting board
  • knife
  • grater
  • small bowl

Finely chop parsley. Zest lemon and mix with parsley; set aside in a small bowl. Peel and finely chop garlic. Grate Gruyère cheese and set aside. Peel and thinly slice onions.

Step 2/6

Heat ghee in a large pot over medium heat. Add thyme, sliced onions, garlic, and bay leaf. Stirring constantly, cook over high heat for approx. 5 – 10 min., or until the onions become transparent. Reduce heat to medium and cook for approx. 10 min. more.
  • 5 sprigs thyme
  • 1 bay leaf
  • ghee for frying
  • cooking spoon
  • large pot

Heat ghee in a large pot over medium heat. Add thyme, sliced onions, garlic, and bay leaf. Stirring constantly, cook over high heat for approx. 5 – 10 min., or until the onions become transparent. Reduce heat to medium and cook for approx. 10 min. more.

Step 3/6

Add brown sugar, salt, and pepper to the pot. Pour in the vegetable stock and wine and cook over medium heat for approx. 30 min.
  • 1 tbsp brown sugar
  •  vegetabe stock
  • 150 ml white wine
  • salt
  • pepper

Add brown sugar, salt, and pepper to the pot. Pour in the vegetable stock and wine and cook over medium heat for approx. 30 min.

Step 4/6

Pre-heat oven to 200°C/390°F. Pour the soup into an ovenproof pot if needed, preferably cast iron. Sprinkle with grated Gruyère cheese and bake in the oven for approx. 10 min., or until the cheese is melted and starting to bubble and brown.
  • oven
  • large ovenproof pot

Pre-heat oven to 200°C/390°F. Pour the soup into an ovenproof pot if needed, preferably cast iron. Sprinkle with grated Gruyère cheese and bake in the oven for approx. 10 min., or until the cheese is melted and starting to bubble and brown.

Step 5/6

Slice baguette. Melt butter over medium heat in a frying pan. Toast both sides of the baguette slices in the pan until crispy. Season with salt.
  • 1 baguette
  • butter for frying
  • salt
  • frying pan

Slice baguette. Melt butter over medium heat in a frying pan. Toast both sides of the baguette slices in the pan until crispy. Season with salt.

Step 6/6

Remove the soup from the oven and top with parsley-lemon zest mixture. Serve with toasted baguette. Enjoy!

Remove the soup from the oven and top with parsley-lemon zest mixture. Serve with toasted baguette. Enjoy!