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A classic, rich, and comforting French soup featuring deeply caramelized onions, a savory beef broth, and a signature topping of toasted baguette with melted Gruyère cheese.
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Slowly caramelize onions in butter and oil for 1.5 hours. → Deglaze with brandy, add flour, then simmer with beef stock and seasonings for 20 minutes. → Toast baguette slices in the oven. → Ladle soup into bowls, top with bread and Gruyère cheese. → Grill until the cheese is melted and golden.
Slowly caramelize onions in butter and oil for 1.5 hours. → Deglaze with brandy, add flour, then simmer with beef stock and seasonings for 20 minutes. → Toast baguette slices in the oven. → Ladle soup into bowls, top with bread and Gruyère cheese. → Grill until the cheese is melted and golden.
A classic, rich, and comforting French soup featuring deeply caramelized onions, a savory beef broth, and a signature topping of toasted baguette with melted Gruyère cheese.
Thinly slice the onions. Heat a large pot over medium-high heat and add the olive oil and butter.
Once the butter is melted, add the sliced onions and a generous pinch of salt. Stir well.
Turn the heat down to medium-low. Cook the onions slowly for approximately 1.5 hours, stirring every 5-10 minutes until they are dark brown and fully caramelized.
Add the bay leaves and the brandy. Allow the alcohol to burn off (you can flambé it if desired).
Stir in the flour to create a base for thickening the soup.
Caramelization is key: Do not rush the onions. Cooking them slowly on low heat ensures a deep, sweet flavor without burning.
Ensure you use oven-proof bowls for the final broiling step to avoid cracking.
If you prefer not to use alcohol, you can deglaze the pot with a little extra beef stock or water instead of brandy.
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