Wednesday, August 29, 2012

Food Mood: French Onion Soup

Onion soup is a staple of the French cuisine. It is comfort food, very filling and tasty, packed with carbs and fat, but who cares? Just have a look at what it looks like and you'll see what I mean. 

  • 1/2 cup butter / olive oil
  • 4 large onions (sliced)
  • 4 garlic cloves (crushed)
  • 1 cup dry white wine
  • 1 cup unfiltered apple cider
  • 3 spoonfuls wheat flour
  • 2 liters beef/chicken broth (good stock is really important!)
  • 2 bay leaves
  • fresh thyme (2 sprigs)
  • salt and freshly ground pepper (to taste)
  • 1 baguette (sliced)
  • 200 g Gruyere cheese (grated)
  • 100 Parmesan cheese (grated) 

Cook the onions in butter/olive oil, together with the garlic and herbs, until they become caramelized/well browned (but not burnt) (approx. 30 minutes). Add the wine and the cider, cook on a medium-low flame until onions are almost dry. Dust the onions with flour and cook them for 10 more minuted, then add the broth and cook until all flavors are well blended. Season to taste. Before serving, ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Enjoy!

Photo credit: jeffreyw & Martin Cathrae (via Flickr).

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