- 6 large and sweet onions
- 30 ml (1 oz) extra virgin olive oil (2 tablespoons)
- 60 g (2 oz) butter
- 1 clove garlic
- 2 (70 oz.) Liters of meat broth
- 12 slices baguette bread
- 3 tablespoons wheat flour
- 1 teaspoon sugar
- Salt and freshly ground black pepper (to taste)
- 30 ml (1 oz) brandy or cognac
- 120 g (4 oz) soft grated cheese (Gruyère type)
In this Onion French Soup we must use sweet onions, we will find them in any market. If another type of onion is used but the flavor will no longer be equally soft and sweet
Peel the sweet onions and cut them into julienne (lengthwise and thinly sliced). we put them in a bowl.
We choose a large casserole, heat the oil in the bottom of the casserole. We add butter, which is the true basis of this French soup.
When it has melted and mixed with the olive oil, add the onions and finely chopped garlic
If we have not used sweet onions, add a spoonful of sugar. Sprinkle the flour in the pan and stir gently to mix well. The effect of the flour with the onion and especially the butter is called Roux, it will help us to bind and thicken the soup.
Add the brandy and let 2 minutes evaporate to the alcohol.
We introduce the broth that could be meat, vegetables or chicken. Bring all these ingredients to a boil for 15-20 minutes over a very low heat.
Cut the bread into thin slices and toast them lightl
Onion French Soup, is a liquid soup but it can be transformed into creamy. It adds a little starch that gives a texture between soup and cream.
A recipe worthy of both a first course and a main one in a simple and special dinner for cold nights
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