I have been to Paris just once. For a weekend. And, I loved everything about it! Most importantly the food, followed by the most-romantic-city-in-the-world bit. Uff, sigh!
I mean who would not love their melt-in-the-mouth butter biscuits, the creamy, delicate pastries, and the soft, luscious sauces. I thought I was in a dream when they addressed me as ‘‘mademoiselle’’ and poured me ‘thé with macarons’.
Coming back to reality, my dear friend Mayk got me some authentic French goodies (butter, cheese, and salt) when he went back home and that’s how this bowl of goodness came around. Happy February everyone!
Classic French Onion Soup
Enjoy the steps!
Ingredients
- 3 garlic cloves, minced
- 4 yellow onions, thinly sliced
- 2 tablespoon all-purpose flour
- 3 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup white wine (red works too)
- 3-4 cups of veg broth
- 1 bay leaf
- 2-3 sprigs of thyme
- Salt & pepper to taste
- Toppings: a small slice of toasted baguette or sourdough bread, grated gruyère or swiss cheese
Directions
- In a big pan, melt butter and add olive oil. Add garlic and stir for 2 minutes on low flame.
- Toss onions with flour and add them to the pan. Cook and stir for 10-15 minutes until lightly brown. Add all the spices, wine, and vinegar. Let the onions caramalise on low flame for 30-40 minutes. Stir regularly.
- Once the onions are dark brown & caramalised, add the broth and bring to a light boil. Simmer for 10 minutes.
- Transfer the soup into oven-proof bowls. Top it with bread, cheese, and broil at 180 C in the oven for 8-10 minutes or until the cheese is golden and bubbly.
- Top the soup with some fresh thyme, and ground pepper. Don a real or imaginary French hat, find a sun-kissed spot at your home, and dig in!
Tips:
- This is a cook-on-low-flame recipe. Make sure to caramalise the onions with love on low flame. For the best flavour, don’t overcook or undercook them.
