Plat
French Onion Soup
2 h 30Pour 6Nutri-Score C€€
C
2 h 30
2 h 30French Onion Soup
recette de
20PieceNugget
@20piece_nugget
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
yellow onions (julienned)Fruits et légumes6 morceaux
chicken brothÉpicerie950 ml- beef brothÉpicerie950 ml
waterAutres250 ml
rosemary (fresh sprigs)Épices2 g
white wineBoissons120 ml
butterProduits laitiers40 g
Gruyère (grated)Produits laitiers200 g
baguette (cut into slices)Boulangerie1 morceau
extra virgin olive oilÉpicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
279kcal
- Glucides
- 29 g
- Protéines
- 13 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Marmite
wooden spoon
Four
Plaque de cuisson- Ramequin
pas à pas
Préparation
- Étape 1
Caramelize the onions
- Julienne all of the onions.
- Place them in a pot with olive oil over high heat and don't touch until the bottom of the pot starts to brown a bit.
- Turn the heat to medium, add a little white wine and scrape the bottom of the pot with a wooden spoon, mixing it into the onions with salt and pepper.
- Turn the heat to medium/low, add butter and rosemary, and cook the onions down until they are a rich, golden brown color.
- Étape 2
Add the broth and simmer
- Add the chicken broth, beef broth and some water to add more liquid.
- Simmer for a bit and season to taste.
- Étape 3
Toast the baguette
- Cut the baguette into pieces and toast them in the oven or air fryer.
- Switch the oven to low broil.
- Étape 4
Broil with cheese
- Put the soup in an oven-safe bowl, add the toasted baguette pieces, then the Gruyère on top and place on the middle rack of the oven.
- After the cheese melts, switch to high broil and place near the top until the cheese starts to slightly burn, then take out.