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Cozy French Onion Soup
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Cozy French Onion Soup

1 h 10 minServes 4Nutri-Score C€€
from @avukmi1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • yellow onions (peeled and thinly sliced)Produce900 g
  • butterDairy28 g
  • olive oilPantry30 ml
  • salt (to taste)Spices5 g
  • black pepper (freshly cracked, to taste)Spices2 g
  • garlic (cloves, minced)Produce2 pieces
  • flourPantry12 g
  • dry white wineBeverages60 ml
  • beef stockPantry720 ml
  • Worcestershire saucePantry15 ml
  • garlic powderSpices8 g
  • dried parsleySpices1 g
  • dried oreganoSpices1 g
  • dried thymeSpices1 g
  • bay leavesSpices2 pieces
  • baguette (sliced)Bakery1 piece
  • mozzarella (grated)Dairy200 g
  • Parmesan (grated)Dairy60 g

per serving

Nutrition

345kcal

Carbs
33 g
Proteins
16 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking tray
  • Oven
  • Ladle
  • Ramekin ×4

step by step

Method

  1. Caramelize the onions

    • Heat the olive oil and butter in a large pot over medium heat.
    • Add the sliced onions and season with salt and pepper.
    • Cook until deeply caramelized, stirring occasionally at first then more frequently toward the end so they don't burn.
    Step 1

  2. Add garlic and flour

    • Add the minced garlic and cook for 1–2 minutes.
    • Sprinkle in the flour and stir well.
    • Cook for another minute to get rid of the raw flour taste.
    Step 2

  3. Deglaze with wine

    • Pour in the white wine and scrape the bottom of the pot to loosen all the caramelized bits.
    Step 3

  4. Build the soup

    • Add the beef stock, Worcestershire sauce, garlic powder, parsley, oregano, thyme and bay leaves.
    • Stir everything together and bring to a simmer.
    Step 4

  5. Simmer the soup

    • Reduce the heat to medium-low and let the soup simmer so all the flavors come together.
    Step 5

  6. Toast the baguette

    • Preheat the oven to 200 °C (400 °F).
    • Slice the baguette and arrange the pieces on a baking sheet.
    • Toast until golden around the edges.
    Step 6

  7. Season the soup

    • Remove the bay leaves.
    • Taste the soup and adjust the salt and pepper if needed.
    Step 7

  8. Top and broil

    • Ladle the hot soup into oven-safe bowls and top each with a toasted baguette slice.
    • Add a generous amount of mozzarella and Parmesan.
    • Place the bowls on a baking sheet and broil until the cheese is melted, bubbly and golden, keeping a close eye on them so it doesn't burn.
    Step 8

  9. Serve

    • Serve immediately while the soup is hot and the cheese is perfectly melted.
    Step 9
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