Caramelized French Onion Soup (Soupe à l'Oignon Gratinée)
Deep flavor brewed with sweet onions patiently caramelized over low heat for 40 minutes, rich marrowed beef bone broth, fresh thyme and bay leaves; An authentic bistro classic with a crusty sourdough baguette and a cover of oven-fried Kars gruyere.
Ingredients
Ingredients
Step-by-Step Method
Caramelizing Onions on Low Heat
Melt the butter and olive oil in a wide and thick-bottomed cast iron pot. Add the chopped onions. Caramelize patiently over low heat, stirring occasionally, for about 35-40 minutes, until the onions release their water and acquire a dark amber color.
Roasting Aromatics and Flour
Add crushed garlic to the caramelized onions and sauté for 1 minute. Sprinkle the flour and fry, stirring constantly, for 2 minutes until the flour smell disappears.
Adding and Brewing Bone Broth
While slowly adding the warm bone broth to the pot, scrape the caramelized flavor residues from the bottom with a spatula and add them to the sauce. Add fresh thyme, bay leaf, salt and pepper. Boil the soup over low heat, with the lid ajar, for 20 minutes until it thickens. Remove the bay leaf.
Toasting Bread
Fry the baguette slices in the oven or in a pan until slightly crispy on both sides until golden brown.
Gratinating and Baking
Divide the soup into heat-resistant oven bowls. Place toasted baguette slices on top and sprinkle plenty of grated gruyere cheese. Preheat the oven to 220°C on the grill setting for 4-5 minutes until the cheese melts and the top turns bubbly like a pomegranate and serve hot.
Chef's Tips & Tricks
Cheesy crusty bread with caramelized sweet onions, marrow bone broth, and baked pomegranate.