Is there anything more pleasant than tasting classic French onion soup on a chilly winter day? This dish, however, tastes great in other seasons as well! It takes some time to cook it, but the result is definitely worth that!
- onion : 6 piece (peeled and thinly sliced)
- olive oil : 4 Tbsp
- butter : 2 Tbsp
- sugar : 1 tsp
- salt : 1 tsp (to your taste)
- garlic : 2 clove (minced)
- beef stock : 8 cup (or chicken stock, or the combination of both)
- dry vermouth : 0.5 cup
- bay leaf : 2 piece
- thyme : 4 tsp (fresh)
- black pepper : 0.5 tsp
- brandy : 2 Tbsp (optional)
- baguette : 8 piece (slices)
- parmesan : 1.5 cup (grated)
Stages of cooking
Take a deep frying pan, heat 3 tablespoons of olive oil in it and start frying the onions on medium fire, stirring it from time to time. Cook until the onions become soft. This usually takes around 15-20 minutes.
Add the rest of olive oil, butter and keep frying for about 15 minutes. Then add sugar and 1 teaspoon of salt. Keep frying for 10-15 minutes more. Add minced garlic and fry for one minute. Then take a pot and add vermouth inside. Deglaze the pot well.
Add beef or chicken stock, thyme and bay leaves. Cover the pot and simmer for about 30 minutes on low fire. Season with salt and pepper to your taste and discard the bay leaves then. Add brandy (this step is optional).
Finally, pre-heat the oven to 230 C (450 F), cut the baguette into slices, brush them with olive oil on both sides and toast in the oven for about 5-7 minutes. The toasts should become light brown.
As soon as they are ready, take them away from the oven and sprinkle with grated cheese. Put them into the oven again and toast until the cheese melts.
Serve the onion soup in bowls with toasts. Enjoy!