French onion soup recipe
French onion soup recipe is kind of romantic simply because it's French!
I will be honest, french onion soup recipe can be a little tricky to make the first few times if you've never done it before.
Using beef stock is probably the best case scenario but you can use beef broth for convenience. You can also experiment with chicken broth. Many people add butter with oil at the beginning. However, I find it to be a little bit too greasy for me so I just use the olive oil.
The dry sherry and Parmesan cheese are optional because they can be a bit harder to come by. If you're not a big fan of Parmesan cheese in a soup like me, you can leave that one out! Enjoy!
By Hai Nguyen
Total time: 1 h
Ingredients (2 servings):
1 red onion
1 teaspoon garlic spice
4 cups of beef broth (or chicken broth)
salt and pepper
4 slices French bread
Swiss cheese (or marbled cheese)
1/2 teaspoon of thyme
1 teaspoon of dry sherry (optional)
Parmesan cheese (optional)
Part 1 (5 min)
Pour olive oil in the saucepan (1), tilt the pan to spread the oil (2), and set it on the stove with low heat (3). With a knife and cutting board, chop the red onion (4) into small pieces (5). With your hand, transfer onions into the saucepan (6).
Part 2 (45 min)
Turn the heat to medium (1) and stir the onions (2) until soft and translucent (30 min). Do not cook onions until brown. Sprinkle sugar to the frying pan 10 min into the process of cooking the onions (3). While the onions are cooking, measure the broth (4), then warm them it in the microwave for 1 min (5). Preheat the oven to 400 ºF (6). When the onions are sufficiently cooked, add broth (7), sherry, thyme and a sprinkle of garlic powder to the saucepan. Add salt and pepper as needed. Mix well (8) then cover and let it simmer for 15 min (9). While it simmers, proceed to part 3.
Part 3 (10 min)
While the soup simmers, cut or grate the cheese (1). Put the cheese on the French bread toast (2). Set oven-proof bowls onto aluminum sheet on a baking tray (3). Ladle the soup into individual oven-proof bowls (4). Cover soup with the cheese covered toasts (5). Broil for 5 to 10 min in the oven (6).
Serve with salt and pepper.
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