Onion soup
In traditional French onion soup, a slice of bread, often a baguette, is placed on top of each bowl, and generous amounts of cheese, typically Gruyère or Emmental, are sprinkled over the bread. The bowls are then broiled until the cheese melts and forms a golden, bubbly crust.
Onion soup
Print RecipeIngredients
- 60 ml of Salted butter
- 2 Larges onions
- To taste - Pepper & Salt
- 1 Finely chopped Garlic clove
- 1 Bay leaf
- 1 Spring fresh Thyme Or pinch dry thyme
- 15 ml of all purpose Flour
- 125 ml of Dark beer (Stout or Porter)
- 1.25 l of Chicken broth
- 4 Baguette slice (About 2 cm [3/4 in.] thick)
- 150 g of Grated Oka Cheese
Instructions
1- In a saucepan, melt butter over medium heat. Add onions and salt, and cook until onions wilt and begin to caramelize, about 5 to 10 minutes.
2- Add garlic, bay leaf, thyme, and pepper and continue cooking for 10 to 15 minutes, until onions are golden brown and caramelized. Stir occasionally to make sure onions don’t stick.
3- Deglaze saucepan with beer. Simmer over high heat until liquid evaporates and onions are almost dry, about 5 to 10 minutes. Discard bay leaf and sprig of thyme.
4- Stir in flour and continue cooking and stirring over medium heat for 5 to 8 minutes, until flour takes on a faint beige colour and makes a slight hissing sound indicating it’s cooked.
5- Add broth and simmer over medium heat for another 20 minutes. Season with salt and pepper to taste.
6- Preheat oven to broil. Ladle the hot soup into onion soup bowls or any other type of ovenproof ramekin. Garnish each bowl with a baguette slice and sprinkle with grated OKA.
7- Place bowls on a rimmed baking sheet. Broil in the oven for about 5 minutes, or until cheese is melted and bubbling. Carefully remove from oven and serve.
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