Name: French Onion Soup [Soupe à l'oignon française]
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1000 g yellow onions (thinly sliced (about 8 medium onions = 1kg once cut)); 100 g unsalted butter; 50 ml extra virgin olive oil; 1 tsp. salt (to taste); 1/4 tsp. ground nutmeg; 2 bay leaves; 100 ml Brandy (I prefer St-Rémy VSOP); 30 g all-purpose flour; 5 ml Worcestershire sauce (about 1 tsp); 1000 ml beef broth (or vegetable broth); 1 Baguette bread (thinly sliced); 1 Tbsp. extra virgin olive oil; ½ tsp. salt (to taste); 200 g Gruyère or Cheddar cheese (grated)

French Onion Soup [Soupe à l'oignon française]

By Denis Elas The Chef

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French Onion Soup [Soupe à l'oignon française] Black

French Onion Soup is a rich, comforting dish made with caramelized onions, beef broth, and topped with toasted baguette and melted cheese.

Recipe dedicated to:My cooking learning journey

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Instructions

The Preparation

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Gather the ingredients. Thinly sliced 1000 g yellow onions.
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Place a pan over medium-high heat and toast the 30 g all-purpose flour, stirring continuously to prevent burning. You're aiming for a golden-brown color. Once achieved, remove the pan from the heat and set aside.

The Onions

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In a large pot over medium-high heat, melt the 100 g unsalted butter with the 50 ml extra virgin olive oil. Once melted, add the sliced 1000 g yellow onions and a big pinch of 1 tsp. salt and 1/4 tsp. ground nutmeg.
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Stir well and reduce the heat to medium-low. Cook the onions for about 1.5 hours, stirring every 5-10 minutes until they are caramelized and have developed a deep, dark color. Keeping the lid on helps keeping the bottom from burning and let the onions slowly caramelize.
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Once the onions are caramelized, add the 2 bay leaves, then pour in the 100 ml Brandy and allow the alcohol to burn off for a couple of minutes.
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Sprinkle in the 30 g all-purpose flour and stir to combine. Then add the 5 ml Worcestershire sauceand 1000 ml beef broth. Stir and bring to a simmer, cooking for another 20 minutes.

The Bread

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While the soup simmers, preheat the oven to 350°F (180°C). Arrange the sliced 1 Baguette bread on a baking sheet, then drizzle with 1 Tbsp. extra virgin olive oil and sprinkle with ½ tsp. salt. Toast in the oven for about 4-5 minutes on each side until they are golden and crispy.

The Soup

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Ladle the soup into oven-safe bowls, place a few toasted baguette slices on top, and then sprinkle generously with the grated 200 g Gruyère or Cheddar cheese.
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Place the bowls on a baking sheet and put them under the broiler for about 5 minutes, or until the cheese is bubbling and golden brown.

The Serving

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Carefully remove the bowls from the oven and serve hot. Enjoy your French Onion Soup [Soupe à l’oignon].

My own adaption of

ricardocuisine.com and Andy Cooks

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French Onion Soup
[Soupe à l’oignon française]

French Onion Soup is a rich, comforting dish made with caramelized onions, beef broth, and topped with toasted baguette and melted cheese.