How to Make French Onion Soup
People have been making onion soups since ancient times, even as far back as the Roman Empire. The French have modernized the way of making onion soup. They’ve combined the sweet prepared onion with beef broth, toast, and cheese to make a true masterpiece.
5-Minute Crafts is sharing a recipe for a very simple and delicious French onion soup.
What you need
- 2 lb (1 kg) of onions
- 5 tbsp of olive oil
- 6 thyme sprigs (you can also use dry thyme)
- 4-6 cups (1-1.5 liters) of beef broth
- A baguette
- 7-9 oz (200-250 grams) of Gruyère cheese (or any other solid cheese, like parmesan)
- A big frying pan
- A knife
- A cutting board
- A pot
- Deep bowls for baking
- An oven tray
- Baking paper
How to make it
1. Make the beef broth. To do this, in 4 to 6 cups of water with salt, boil a piece of beef. The broth will be even better if you use meat on a bone.
2. Peel the onions and cut them into thin strips.
3. Pour some olive oil into the frying pan along with all the onion pieces.
4. White stirring, fry the onion strips until they get soft and a bit caramelized (which should take about 20-30 minutes).
5. After that, pour about 1 cup of broth into the pan and add thyme. Keep cooking the onion, letting the liquid evaporate.
6. When the onions get dense enough and your spatula leaves a trace on the pan, add more broth (about 1 cup) and keep cooking.
7. Once the liquid evaporates again, pour the rest of the broth into the pot. Keep stirring and wait until the soup gets the viscosity you need.
8. Make toast. For that, cut the baguette, put the pieces on baking paper, and put them into the oven at 350ºF for a few minutes.
9. While the bread is in the oven, pour the soup into bowls. Grate some cheese.
Important: Don’t pour the soup to the very edge. Leave 1-1.5 cm of room.
10. Put lots of cheese into each bowl, put the toast on top, and add more cheese.
11. Put the soups into the oven at the same temperature for a few minutes to let the cheese melt.
12. Add more thyme to the cheese and serve the soup.