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French Onion Soup
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French Onion Soup

1 h 40 minPara 4Nutri-Score C€€
de @savourygirll11 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • onion (ends sliced off, peeled and sliced)Frutas y verduras6 piezas
  • olive oilDespensa45 ml
  • butterLácteos30 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • sugarDespensa5 g
  • garlic (smashed and diced)Frutas y verduras6 piezas
  • sherryBebidas60 ml
  • Worcestershire sauceDespensa15 ml
  • garlic oilDespensa30 ml
  • baguette (sliced into pieces)Panadería1 pieza
  • beef brothDespensa960 ml
  • rosemary (sprigs)Frutas y verduras2 piezas
  • fresh thyme (sprigs)Frutas y verduras3 piezas
  • Gruyère (freshly grated)Lácteos150 g

por ración

Nutrición

348kcal

Carbohidratos
33 g
Proteínas
11 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Horno
  • Rallador
  • Cucharón

paso a paso

Preparación

  1. Prepare the onions

    • Slice the end off each onion and peel them.
    • Slice the onions thinly.
    • Put the sliced onions into a large pot.
    Paso 1

  2. Start cooking the onions

    • Add the olive oil and butter to the pot.
    • Season with salt, pepper and a little sugar.
    • Start cooking the onions down.
    Paso 2

  3. Caramelize low and slow

    • Cook the onions over low heat, stirring occasionally, until soft and deeply golden.
    • Meanwhile, smash and dice the garlic.
    Paso 3

  4. Deglaze and add garlic

    • Pour in the sherry and the Worcestershire sauce.
    • Add the diced garlic and a little garlic oil.
    • Stir and let the alcohol cook off.
    Paso 4

  5. Toast the baguette

    • Slice the baguette into pieces and drizzle with garlic oil.
    • Toast in the oven until golden and crisp.
    Paso 5

  6. Simmer the soup

    • Add half of the beef broth along with the rosemary and thyme.
    • Let it simmer a little, then add the remaining beef broth.
    • Simmer gently, partly covered.
    Paso 6

  7. Assemble and broil

    • Ladle the soup into ovenproof bowls.
    • Top with the toasted baguette pieces and plenty of grated Gruyère.
    • Broil until the cheese is melted and bubbling.
    Paso 7
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