Onion soup is perhaps one of the most popular French dishes, which is prepared in absolutely all regions of the country.
For 5-6 servings
- 1.5 kg of onions
- 3-4 cloves of garlic
- 50 g butter
- 1 tbsp. l. flour
- 200 ml dry white wine
- 1.5 l of broth (chicken or beef)
- 4 tsp calvados or cognac
- 4 slices of bread
- 50 g of hard cheese (Gruyere, Emmental, Comte)
- Salt and black pepper
Peel the onion and cut into half rings about 5 mm wide. Heat the butter in a deep saucepan with a thick bottom. When the oil sizzles, add the onion and finely chopped garlic. Simmer over low heat until caramel color. The process can take an hour or more. The onion should acquire a rich golden brown hue, the taste and color of the finished soup will depend on this.
Add flour to the pan and, stirring well, fry for 2-3 minutes. Then gradually pour in the wine and use a spatula to mix everything well again, separating the adhering particles from the pan. As soon as the wine has almost evaporated, pour the broth on the onion, salt and pepper to taste, cover and leave to simmer for 30 minutes.
Meanwhile, preheat the oven to 200 ° C. We send pieces of bread there to dry a little and brown, just put them on a baking sheet.
As soon as the soup is ready, pour it into bowls, add a teaspoon of Calvados or brandy to each. On top, right on top of the soup, put a slice of bread and generously sprinkle everything with grated cheese.
We send it to the oven for literally 5 minutes, so that the cheese melts well and brown a little. By the way, you can cook the soup itself in advance, and just warm up and serve before serving.