This is my take on the Classic French Onion Soup!
Ingredients (serves 2–3)
Soup
• 4–5 large yellow onions, thinly sliced
• 2 tbsp butter
• ½ tsp flour (optional, for slight body)
• 4 cups hot water
• 1 chicken stock cube
• 1 small bay leaf
• 1 small sprig fresh rosemary
• Salt
• Freshly ground black pepper
• Pinch of brown sugar
• ½ tsp Worcestershire sauce (max)
Topping
• Baguette slices
• Gouda cheese, grated (main cheese)
• Mozzarella cheese, small amount (for melt)
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Instructions
1. Caramelize the onions
1. Melt butter in a heavy pot over medium-low heat.
2. Add onions without seasoning.
3. Cook slowly, stirring often, 35–45 minutes, until onions are deeply golden, soft, and jammy.
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2. Optional flour step
• Only if using flour:
1. Lower heat.
2. Sprinkle ½ tsp flour over the onions.
3. Stir constantly 1–2 minutes to cook out raw flour taste.
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3. Add broth
1. Add hot water.
2. Dissolve chicken stock cube.
3. Bring to a gentle simmer.
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4. Add herbs & seasoning
1. Add:
• Bay leaf
• Rosemary
• Salt
• Black pepper
• Pinch of brown sugar
2. Simmer uncovered 20–25 minutes.
3. Remove bay leaf and rosemary.
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5. Finish seasoning
1. Taste.
2. Adjust salt and pepper if needed.
3. Stir in Worcestershire sauce last (up to ½ tsp total).
4. Taste again.
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6. Prepare bread & cheese
1. Lightly toast baguette slices.
2. Grate cheeses:
• Mostly Gouda
• Small amount of mozzarella
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7. Gratin the soup
1. Preheat broiler / grill to high.
2. Ladle hot soup into oven-safe bowls.
3. Float baguette on top.
4. Cover generously with cheese.
5. Broil 2–4 minutes, until cheese is melted, bubbling, and lightly golden.
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