I think it’s so cool when we travel, eat a classic dish, and then later try it at home.
That’s the case of the French Onion Soup. When we were in Paris we ate this dish twice, and they were both delicious, so we had a pretty nice idea of how good it should really be.
After checking many recipes (Do you guys do that two? I never stop on the first!), this is the one we decided to give it a try, just adapting a few things.
- 2 lb (900 g) onions, peeled and thinly sliced
- 3½ tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- ⅓ cup dry white wine
- 6 cups beef stock
- 1 tsp worcestershire sauce
- 1 bay leaf
- 2 sprigs thyme
- Salt and pepper to taste
- Grated cheese (Gruyere or Mozzarella)
- In a large stockpot, melt the butter over medium-high heat. Add the onions and sauté until browned and caramelized, around 30 minutes, stirring once in a while. Add garlic and sauté for 1 minute. Add flour and cook for another minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add the stock, worcestershire sauce, bay leaf, and thyme. Bring to a simmer. Reduce heat to low and simmer for 10-15 minutes. Add salt and pepper to taste. Discard the bay leaf and sprigs of thyme.
- Preheat oven to 350F/180C. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 5-10 minutes, until the bread is toasted and lightly golden around the edges. Remove and set aside.
- Switch oven to the broiler. Place oven-safe bowls on a baking sheet and ladle the soup into each of them, then top with 2 or 3 baguette slices and cheese.
- Place on an oven rack close to the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately.
It was delicious and it tasted like the ones we ate in Paris! I really think you should give this one a try 😉