French Onion Soup with Cheese

French onion soup with croutons and cheese – have you thought it is so delicious?! Here is a simple recipe for you – classic onion soup with croutons, as it is prepared in France.
By the way, this is a final dish at a French wedding.

Русский

ONION SOUP RECIPE

Ingredients (2 servings)

  • 500 g Yellow Onion
  • 1 liter Beef Broth
  • 50 g + 50 g Butter
  • 50 ml Olive Oil
  • 1 tbsp Sugar
  • 2 tbsp Flour
  • 6 slices of Baguette
  • 100 g grated Gruyere or Emmenthal cheese

INSTRUCTIONS

Peel the onion, chop into slices longwise.

Dice 50 g butter into large cubes. Heat the olive oil in a saucepan over medium heat, add chopped butter. When the butter melted, add the onion. Fry the onion over medium heat until golden brown, stirring – the onion should not burn!

Add sugar to the saucepan, fry the onions for another 2-3 minutes, stirring, until a light caramel shade. Add flour to the saucepan, mix very well, without grinding. Toast the flour for 1-2 minutes, stirring.

Gradually pour 3/4 of the broth into the saucepan, mixing thoroughly. Add black pepper and salt. Simmer over low heat for about 15 minutes, stirring, and adding the remaining broth, if necessary. At the end of cooking, adjust the salt.

Cut the bread into the cubes with a side of about 1 cm.
Melt the 50 g of butter in a wide frying pan over medium heat. When the butter start to foam, add crackers. Fry until golden brown, stirring constantly, remove the crackers from the heat and add a little salt.

Fill the fireproof (!) dish at 3/4 with soup, sprinkle tightly with crackers. Add grated cheese on top. Bake onion soup for 7-10 minutes at 250 C or on a grill mode.

Onion Soup with Cheese
★★★★★
    French onion soup with croutons and cheese
    Onion Soup with Cheese
    Servings: 2
Ingredients
  • 500 g Yellow Onion
  • 1 liter Beef Broth
  • 50 g + 50 g Butter
  • 50 ml Olive Oil
  • 1 tbsp Sugar
  • 2 tbsp Flour
  • 6 slices of Baguette
  • 100 g grated Gruyere or Emmenthal cheese
Instructions
  1. Peel the onion, chop into slices. Dice 50 g butter into cubes. Heat the olive oil in a saucepan, add chopped butter. When the butter melted, add the onion. Fry the onion over medium heat until golden brown, stirring. Add sugar to the saucepan, fry the onions for another 2-3 minutes, stirring.
Add flour, mix very well, without grinding. Toast the flour for 1-2 minutes, stirring. Gradually pour 3/4 of the broth into the saucepan, mixing thoroughly. Add black pepper and salt. Simmer over low heat for about 15 minutes, stirring, and adding the remaining broth, if necessary. At the end of cooking, adjust the salt.
  2. Cut the bread into the cubes with a side of about 1 cm. Melt the 50 g of butter in a wide frying pan over medium heat. When the butter start to foam, add crackers. Fry until golden brown, stirring constantly, remove the crackers from the heat and add a little salt.
Fill the fireproof (!) dish at 3/4 with soup, sprinkle tightly with crackers. Add grated cheese on top. Bake onion soup for 7-10 minutes at 250 C or on a grill mode.
    onion soup