Grandma's Onion Soup (French)
6
rations10
minutes50
minutes420
kcal1
hourGet ready to indulge in the warmth and culinary richness of France with our authentic French-style Onion Soup recipe.
This soup, humble in origin but sophisticated in execution, promises to transport you straight to a cozy Parisian bistro. Sweet, soft onions, slowly cooked to a translucent texture, join a succulent chicken broth. But the real magic happens when this generously seasoned soup is combined with slices of crusty toasted bread and topped with melted, golden Emmental or Gruyère cheese. Each spoonful is a blend of flavors and textures that will make you yearn for more.
Get comfortable, tune in to our playlist and start cooking this French delicacy. The intoxicating aroma of French-style onion soup will seduce you, and the end result is sure to impress your guests. Enjoy your meal!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
4 Large sweet onions
1 c.c. Flour
Salt
3 Liters of broth for onion soup or chicken broth
100 gr Grated Emmental or Gruyère cheese
60 gr Butter
100 ml Olive oil
Pepper
Slices of toasted bread
Pasos
- Start by peeling the onions and cutting them into thin lengthwise strips, also known as julienne cut.
- Then, in a large pot, heat the olive oil and butter together over medium heat. Add the chopped onions to the pot and reduce heat to low. Cook the onions slowly, stirring occasionally until soft and translucent, but avoid browning or caramelizing. This process should take about 10 minutes.
- Now sprinkle the flour over the cooked onions, stirring constantly to prevent lumps from forming and to keep the flour from sticking to the pan. Cook the onion and flour mixture for a couple of minutes to eliminate the raw flavor of the flour.
- Next, slowly pour the chicken broth into the pot, stirring constantly to mix everything well. Bring the soup to a boil, then reduce heat to low and simmer gently for about 30 minutes.
- To serve, divide the hot soup among six oven-safe bowls. Place one or two slices of toasted bread on top of each bowl of soup and sprinkle generously with the grated cheese.
Finally, place the bowls in the preheated oven with the broiler on. Grill the soup for a few minutes or until the cheese is bubbly and golden brown. Serve the French onion soup hot, straight from the oven. - Finally, place the bowls in the preheated oven with the broiler on. Grill the soup for a few minutes or until the cheese is bubbly and golden brown. Serve the French onion soup hot, straight from the oven.
Notas
- Sweet or white onions are usually best for onion soup, as they caramelize well and provide a mild, sweet flavor.
- Many traditional French onion soup recipes incorporate a splash of white wine after cooking the onions. This step, known as deglaze, helps release the flavors stuck to the bottom of the pot and adds depth to the dish.
- A French-style bread or baguette is often the ideal choice for toasting, as it is firm and holds up well in the soup.
- For a vegetarian version, chicken stock can be substituted with .
- Emmental and Gruyère are excellent cheese choices for this recipe, but if you prefer a milder flavor, you might consider using a mozzarella or provolone cheese. If you like strong flavors, a blue cheese may be an interesting option.
- Keep a close eye on the soup when it is in the oven during the gratin stage. Cheese can turn from brown to burnt quickly.
Quizás lo necesites
4 Soup Bowls with Handle for Onion SoupVer precio
Información nutricional (por ración)*
- Serving Size: 700g
- Calories: 420kcal
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 1000mg
- Potassium: 500mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 10g
- Protein: 20g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 300mg
- Iron: 3mg
Chicken stock is a culinary gem that plays an essential role in our French grandmother’s onion soup. It brings a depth of flavor and a comforting texture that elevates this dish to new levels of deliciousness.
A homemade broth is always superior to any commercial version, allowing total control over the flavor and quality of the ingredients. By preparing your own chicken stock, you can adjust the intensity to your liking, creating the perfect base for our soup.
And what better way to pass the time while the broth is cooking than with a good playlist? Music and cuisine, a combination that stimulates all the senses. Press play if you haven’t already done so and start with making a good broth for the onion soup.
Special broth for onion soup
6
rations15
minutes1
hour30
minutes80
kcal1
hour45
minutesMantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
3 chicken carcasses
2 knee bones
2 leeks
3 carrots
Assorted chicken pieces
2 celery sticks
Assorted rabbit and veal chunks
5 liters Water (enough to cover the ingredients)
Pasos
- Start by cleaning and cutting the leek and carrots into medium-sized pieces.
- In a large pot, add the chicken carcasses, the knee bone, the chicken, rabbit and veal pieces, and the previously prepared vegetables. Add enough cold water to cover all ingredients.
- Place the pot on the stove and adjust the temperature to low heat. Allow the whole thing to come to a gentle boil and continue cooking for at least 1 hour and 30 minutes. During this time, the pot should be partially covered.
- At the end of the cooking time, adjust the seasoning to your liking. Remember that it is preferable to add the salt at the end to avoid excessive concentration due to evaporation of the water during cooking.
- If you prefer a broth with a lower fat content, let the pot cool to room temperature and then transfer the broth to the refrigerator. As it cools, the fat will solidify on the surface and you can easily remove it with a spoon.
- If you have frozen meat (chicken, rabbit or beef), you can add it directly to the broth in its frozen state, without defrosting it beforehand.
- If you have leftover chicken wings or thighs, you can incorporate them in place of one of the carcasses.
- If you want to prepare a pasta soup from this broth, you should have a quantity of 45-50 grams of pasta per person. The pasta is added when the broth has returned to a boil after adjusting the seasoning.
Notas
- It is not necessary to thaw the meat before adding it to the broth.
- Use leftover chicken parts, such as wings or thighs, by substituting one of the carcasses.
Quizás lo necesites
- Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 400g
- Calories: 80kcal
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