Classic French Onion Soup with a Twist

Name: Classic French Onion Soup with a Twist
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 pcs onion; 1 pcs onion; 3 pcs shallots; 3 pcs leek; 113 g butter; 2 tbsp all-purpose flour; 1.5 l beef stock; 60 ml cream sherry; 1 pinch salt; 1 pinch black pepper; 6 pcs crouton; 150 g gruyere cheese

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Savor a French Onion Soup that's both rich and deeply flavored, crafted with a wonderful combination of various onions and leeks, and gently simmered to achieve maximum flavor. Follow this recipe to prepare a comforting and satisfying dish suitable for any event.

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Prep time 30 min

Cook time 1h : 30 min

Servings

🍳

Difficulty Medium

Ingredients

1 pcs onion
1 pcs onion
3 pcs shallots
3 pcs leek
113 g butter
2 tbsp all-purpose flour
1 ½ l beef stock
60 ml cream sherry
1 pinch salt
1 pinch black pepper

To serve

6 pcs crouton
150 g gruyere cheese

Instructions

1
Get the leeks ready: Remove the root ends and the dark green sections (save these for making beef stock). Halve the white and light green parts lengthwise, then slice into semicircles. Wash the sliced leeks in a bucket of water to ensure all sand is removed, then drain well.
2
Prepare the onions and shallots: Peel and trim the Spanish onion, Vidalia onion (if you have one), and shallots. Chop them into small, spoon-sized pieces. For the large onion, halve it, make two cuts perpendicular to the grain, and then slice into small pieces.
3
Caramelize the onions: In a large pan, melt a bit of butter over heat. Add the sliced Spanish onion, Vidalia onion, and shallots. Cook over medium-low heat, stirring now and then, until they are deeply caramelized and have a golden color. This step requires patience but is essential for developing the flavor.
4
Begin the roux: In a separate large pot, melt more butter over medium heat. Gradually whisk in the flour to form a smooth roux. Cook the roux for a few minutes until it turns a light golden color, stirring continuously.
5
Combine ingredients: Transfer the caramelized onions and leeks to the pot containing the roux. Stir well to combine.
6
Add liquids: Pour in the beef stock (or chicken stock if you prefer, particularly for a vegan version). Add sherry (either cream sherry or ruby port). Be mindful of the alcohol content.
7
Season the soup: Season with salt and pepper according to your taste. Bear in mind that pre-made stocks may already be high in sodium, so adjust the seasoning accordingly.
8
Simmer the soup: Bring the soup to a boil, then immediately reduce the heat to a very low setting for simmering. Cover the pot and cook for about 1.5 hours, allowing the flavors to fully integrate and intensify.
9
Adjust consistency (optional): If you want a thicker soup, you can add flour by sifting a small quantity through a strainer directly into the soup while whisking thoroughly.
10
Serve: Serve while hot, traditionally with a crouton and melted cheese in an oven-safe bowl, or just in a regular bowl.