Classic French Onion Soup

The most delicious, original, from ordinary products, for lunch! Classic onion soup is an old French first course, served in the best restaurants in Paris. Prepare it in your kitchen, especially since it couldn’t be easier! A delightful aroma will linger throughout the house, it’s incredibly delicious!
cook time: 1h 30 min
Isla Thatcher
Classic French Onion Soup

Nutrition Facts (per serving)

65
Calories
4g
Fat
5g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 kg
Butter 60 g
Hard cheese 100 g
White bread 2 g
Chicken bouillon 1 l

Recipe instructions

Step 1

Step 1
How to make French onion soup? Prepare your food. I advise you to take white onions, they are much tastier, in my opinion. Choose the highest quality butter — the taste of the soup depends on its taste. Itʼs the same with cheese. Instead of chicken broth, you can use vegetable broth or just water.

Step 2

Step 2
Peel the onion and cut it, first into quarters, and then into thin half rings.

Step 3

Step 3
Take dishes (frying pan, saucepan, saucepan) with a thick bottom and high sides. I have this saucepan. Melt butter in it.

Step 4

Step 4
Place all the chopped onions in the melted butter.

Step 5

Step 5
Fry the onion in oil over high heat first, stirring occasionally. The onion should turn golden — this is the most important thing. This means that caramelization has begun of sugar, which, by the way, is very much in onions. It is this process that will give the soup a special flavor.

Step 6

Step 6
Be patient and fry the onions for about 20-30 minutes without leaving the stove. You can turn down the fire. The onion will significantly lose volume and change color. The aroma when frying will be very tasty! Make sure that nothing burns, use your stove as a guide to the frying time.

Step 7

Step 7
When the onion is ready, pour the broth into the pan, not all at once, but in parts. And start boiling it. When the broth has almost evaporated, pour in the next part and simmer it again.

Step 8

Step 8
Readiness depends on your taste. You can leave the soup thinner, or boil it until thick. Taste for salt. If the broth is not salty enough, add salt.

Step 9

Step 9
An integral part of onion soup is the baguette croutons. In my case, loaves) They need to be dried until they become hard, either in the oven or on a grill pan.

Step 10

Step 10
Ladle the onion soup into heatproof bowls. Place one crouton on top and sprinkle generously with grated cheese. Place the bowls in an oven preheated to 200 degrees, preferably under the grill. The cheese should melt well. Once this happens, remove and serve.

Additional rubrics

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