Onion Soup Burgundy-Style

This classic French onion soup is the epitome of comfort food, featuring deeply caramelized onions simmered in a savory broth infused with white wine and fresh herbs. The slow cooking process transforms simple onions into a sweet, golden base that is both rich and aromatic. Topped with crisp toasted bread and a generous layer of melted Gruyre and Parmesan cheese, it offers a delightful contrast of textures. Perfect for chilly evenings or as an elegant starter for a dinner party, this dish brings warmth and sophistication to any table. Its a timeless recipe that celebrates simple ingredients prepared with care and patience.

Cooking Method: Baking, Stewing

Cuisine: French

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 281.0

Dietary: Vegetarian

Description

This classic French onion soup is the epitome of comfort food, featuring deeply caramelized onions simmered in a savory broth infused with white wine and fresh herbs. The slow cooking process transforms simple onions into a sweet, golden base that is both rich and aromatic. Topped with crisp toasted bread and a generous layer of melted Gruyre and Parmesan cheese, it offers a delightful contrast of textures. Perfect for chilly evenings or as an elegant starter for a dinner party, this dish brings warmth and sophistication to any table. Its a timeless recipe that celebrates simple ingredients prepared with care and patience.

Ingredients

3 pound Onions
4 tablespoon Butter
1 cloves Garlic; finely minced
2 tablespoon Flour
10 cup Water
1 cup Dry white wine
1 leaf Bay leaf
1 sprig Fresh thyme
12 slices French bread, very thin
2 cup Grated Gruyre or Swiss cheese
6 tablespoon Grated Parmesan cheese
Salt and freshly ground black pepper

Directions

1
Peel the onions, cut them in half, and slice wafer-thin to yield approximately 12 cups.
2
In a large, heavy ovenproof casserole or deep skillet, melt the butter over medium heat.
3
Add the sliced onions and minced garlic, cooking and stirring frequently until the onions are wilted and begin to brown, about 10 minutes.
4
Season with salt and pepper, then transfer the casserole to the oven and bake for 15 minutes to continue caramelizing.
5
Remove from the oven and sprinkle the flour over the onion mixture, stirring to coat evenly.
6
Gradually add the water and white wine, scraping the bottom and sides to dissolve any browned bits.
7
Add the bay leaf and thyme sprig, then simmer uncovered for 30 minutes, stirring occasionally.
8
While the soup simmers, arrange the bread slices on a baking sheet and toast in the oven until brown and crisp.
9
Increase the oven temperature to 450F (230C).
10
Ladle the hot soup into 6 individual ovenproof bowls or one large tureen.
11
Top each portion with toasted bread slices, overlapping if using a large tureen.
12
Generously sprinkle the Gruyre and Parmesan cheese over the bread.
13
Place the bowls on a baking sheet to catch drips and bake for 10 minutes, or until the cheese is bubbly and browned.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 281.0kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 114.3mg5%
Total Carbohydrate 39.9g14%
Dietary Fiber 6.3g26%
Sugars 14.6g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For deeper flavor, substitute half of the water with beef or chicken stock.

Ensure the onions are sliced uniformly for even caramelization.

If individual bowls are not ovenproof, ladle the soup into ovenproof dishes only for the final grating step.

Gruyre is traditional, but Emmental or Comt can also be used for a nutty flavor.

The soup can be prepared ahead of time and reheated before adding the bread and cheese topping.

Keywords: onion soup, french cuisine, caramelized onions, gruyere cheese, comfort food, wine soup, vegetarian soup, classic recipe, cheese toast, simmered broth, dinner party, winter meal

Read it online: https://www.chefs-mate.com/recipe/onion-soup-burgundy-style/