Pairs well with Classic French Onion Soup
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Classic French Onion Soup
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A highly requested and classical recipe for French Onion Soup, showcasing the rich flavors of caramelized onions, leeks, and shallots, simmered in a savory broth and topped with a cheesy crouton.
01:45:00 total
Serves 4
medium
Soup
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Ingredients
- onion - 1 (large, preferably Spanish onion)
- leeks - 1 (organic, white part only, cut into pieces)
- shallots - watch the video to see
- butter - watch the video to see (for caramelizing onions and making roux)
- flour - watch the video to see (for roux)
- chicken stock - watch the video to see (can substitute with beef stock for non-vegan option)
- sherry - watch the video to see (cream sherry or Harvey's Bristol Cream recommended)
- port wine - watch the video to see (ruby port recommended)
- salt - to taste
- pepper - to taste
- baguette - watch the video to see (for croutons)
- Swiss cheese - watch the video to see (for topping)
- chives - optional (fresh, for garnish)
Instructions
- Prepare the Vegetables: Clean and cut the onion, leeks, and shallots as described. For leeks, remove the dark green parts and cut into pieces.
- Caramelize the Onions: In a pan, caramelize the onions with a little butter. Then, do the same with the leeks and shallots.
- Make a Roux: In a separate pot, melt butter and add flour to make a roux. Cook until it's a soft roux.
- Combine and Cook: Add the caramelized onions, leeks, and shallots to the roux. Then, add chicken or beef stock, sherry, and port wine. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for about 1.5 hours until the onions are soft but not mushy.
- Prepare Croutons and Cheese: Place baguette slices on top of the soup, cover with Swiss cheese, and broil until cheese is melted and bubbly.
- Serve: Serve the soup in bowls or crocks, topped with the cheesy croutons. Garnish with fresh chives if desired.
