CLASSIC FRENCH ONION SOUP
French Onion Soup is a timeless dish known for its deep caramelized flavors, savory broth, and gooey, melted cheese.
Equipment
- 1 pot
- 1 oven
Ingredients
- 30 g butter clarified
- 250 g onion julienne
- 5 g flour
- 10 ml French brandy
- 400 ml bone broth
- 1 clove garlic brunoise
- 1 sprig fresh thyme leaves
- 1 baguette sliced
- 20 g Gruyère cheese (or Swiss cheese) grated
- salt,black pepper
- 2-3 drops sherry vinegar
Instructions
- Heat the clarified butter in a pot over medium heat. Add the onions and cook slowly until deeply caramelized
- Deglaze with brandy, allowing the alcohol to evaporate. Sprinkle in the flour, stirring well to cook out the raw taste.
- Pour in the bone broth and add the thymeand the garlic. Let it simmer gently for 10 minutes, allowing the flavors to develop.
- Season with salt, black pepper, and vinegar to taste.
- Top sliced baguette with cheese and broil until melted and golden brown. Place the cheesy baguette on top of the soup and serve immediately. Bon appétit!
Notes
The onions should be julienned to 3mm thickness, ensuring uniform cuts for even cooking.
Heat control is crucial—the onions should not gather around the edges of the pot.
Cook over medium heat, allowing them to soften, lightly change color, and gradually caramelize without burning.