French Onion Soup
The best appetizer, French onion soup is universally loved. It’s also a great meal that is filling and perfect for a cold night.
Feel free to experiment. This recipe calls for gruyere but you could also use Emmental or gouda. The recipe is also very wine-forward. If that’s not to your liking, you could use a half cup of white wine and two cups of beef broth.
The biggest challenge you’ll face is caramelising the onions. I remember a culinary class where we made this recipe. The instructor started the class by putting the onions on low heat with butter, salt, and pepper and then just leaving them for 45 minutes. I recommend doing the same.
After you make the onions, you’ll just add the wine and broth. Then, place the toasted crostini over the onions and top with cheese. Bake at 350 for 15 minutes.
It sounds simple and it is. I strongly encourage you to pay careful attention to the onions and do not try and rush them.
If you like this recipe, there are a several other recipes that fall under the French “gratin” category. Please check them out and leave a comment. Thank you.