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Classic French Onion Soup with a Twist

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Indulge in a French onion soup that is both rich and flavorful, crafted with a delightful combination of various onions and leeks, gently simmered to perfection to achieve maximum flavor. Follow this recipe for a comforting and satisfying dish suitable for any occasion.

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Classic French Onion Soup with a Twist
Prep time 30 min
Cook time 1h : 30 min
Servings
🍳
Difficulty Medium
Category Soups
Cuisine French

Ingredients

  • 1 pcs onion
  • 1 pcs onion
  • 3 pcs shallot
  • 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. 1

    Prepare the leeks: Remove the root ends and dark green parts (save these for making beef stock). Halve the white and light green parts lengthwise, then slice into half-moons. Wash the sliced leeks in a bucket of water to ensure all sand is removed, then dry thoroughly.

  2. 2

    Prepare the onions and shallots: Peel and clean the Spanish onions, Vidalia onions (if using), and shallots. Chop them into small, tablespoon-sized pieces. Halve the large onion, make two cuts perpendicular to the grain, and then chop into small pieces.

  3. 3

    Caramelize the onions: In a large pan, melt some butter over medium-low heat. Add the chopped Spanish onions, Vidalia onions, and shallots. Sauté over medium-low heat, stirring occasionally, until deeply caramelized and golden brown. This step requires patience but is essential for developing the flavor.

  4. 4

    Start 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 constantly.

  5. 5

    Combine the ingredients: Transfer the caramelized onions and leeks to the pot with the roux. Mix well to combine.

  6. 6

    Add liquids: Pour in the beef broth (or chicken broth if you prefer, especially in a vegan version). Add the sherry (sherry cream or ruby ​​port). Pay attention to the alcohol content.

  7. 7

    Season the soup: Season with salt and pepper to taste. Keep in mind that prepared broths may already be high in sodium, so adjust seasoning accordingly.

  8. 8

    Simmer the soup: Bring the soup to a boil, then immediately reduce the heat to very low to simmer. Cover the pot and cook for about 1.5 hours, allowing the flavors to fully meld and intensify.

  9. 9

    Adjust consistency (optional): If you prefer a thicker soup, you can add flour by sifting a small amount through a sieve directly into the soup, while stirring thoroughly.

  10. 10

    Serve: Serve hot, traditionally with a toasted baguette slice and melted cheese in a broiler-safe bowl or simply in a regular bowl.