Stewed slightly sweet onions in broth with white wine, perfect Gruyere on baked garlic croutons, mmmm
After I myself began to cook onion soup, I was disappointed in restaurant variations, even in France itself)
Ingredients (about 6 servings).
For the soup:
- 1.3 kg (8-10 pieces) of non-red (!) onions.
Why not red. White / yellow onions cook well and give the right consistency to the soup, while red onions keep their structure to the last. It is more appropriate for making onion jam.
- 1.2 liters of water/vegetable broth/ chicken / meat broth.
300 ml dry white wine. The wine in this soup plays an important role, so it should be one that you like to drink just like that.
- 3 cloves minced garlic,
1-3 tbsp (20-50 G) ghee oils, can be replaced with regular butter. The amount of oil depends on what kind of broth you use. If you cook soup on water, then you need more oil, just to be tastier/richer. If you use a fatty broth, then you need less oil. Enough 1 tbsp. L., so that when frying onions do not stick to the pan.
But sometimes, in the mood, I cook soup on water with a minimum of oil, it still turns out incredibly tasty!
- 1 tsp salt (I have sea iodized),
- Freshly ground pepper to taste,
- 1-2 tbsp. L. Jerusalem artichoke syrup optional if the onion is not caramelized enough and does not give natural sweetness to the soup.
- Optional: leaves with 2 sprigs of thyme or sage (you can replace 0.5 tsp. dry spices), or a bouquet of garnishes (this is a bunch of spices, may include parsley, thyme and bay leaf, basil, rosemary, tarragon, etc.herbs and roots).
For garlic croutons with cheese:
- 6 slices of bread (according to the classics you need a French baguette, but I love it with my homemade yeast-free Rye),
- 3 cloves of garlic (2 slices of bread need 1 clove of garlic),
- Approximately 200g Gruyere or any other delicious and flavorful cheese (it turns out about 30-35g per serving).
How to do:
1. onions wash, peel, cut into half rings.
2. in ghee oil in a saucepan, fry the onion over medium-high heat until almost black, stirring regularly to cook the onion evenly. At this point, you create the color and flavor of the soup. 1.3 kg of onions to the correct state I fry for about an hour.
3. after all the onions are very deep fried, add the chopped garlic, stir vigorously for 30 seconds until a bright garlic flavor, then pour in the water / broth and wine. Bring the soup to a boil and cook for 40 minutes-1 hour on low heat, without a lid or with the lid raised so that the water evaporates easily. At this point, you create the consistency of the soup. It should be thick enough, and the liquid is slightly jelly-like due to the boiling of onions. If the soup gets too thick for you, then just add some more water/broth.
4. spices.
15 minutes before the end of cooking, you can already add spices (thyme or sage). If you use a bouquet of garnishes, it is better to put it in the soup at the previous stage along with water and wine, and at the end of cooking the soup, be sure to take it out and throw it away.
I add salt/pepper/sweetener at the very end, when the soup has already boiled, because it is less likely to make a mistake with their amount. After that, Cook The Soup for a few more minutes, and you’re done!
5. garlic croutons.
Dry the bread in a toaster, oven or dry pan until golden brown, then rub each piece of garlic on both sides. For 1 piece, half a clove is enough, but generally to your taste.
5. feed.
Pour the soup into a plate/pot, spread the toast, randomly scatter the grated cheese on top, bake under the grill until the cheese is well fried. Eat right away!
PS in the photo I have a delicate portion of cheese, in fact, there is not much cheese)))