Soupe à l'Oignon Gratinée

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Thinly slice the yellow onions using a sharp knife or mandoline.

   Ca. 10 min.

   Kokkens note: Uniformly sliced onions ensure even caramelization, which is key to the soup's flavor.

2. 2

   Melt the unsalted butter with the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.

   Ca. 2 min.

   Kokkens note: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching during the long caramelization process.

3. 3

   Add the sliced yellow onions and a generous pinch of salt to the pot. Cook, stirring occasionally, for 40-50 minutes until the onions are deeply golden brown, soft, and intensely sweet.

   Ca. 50 min.

   Kokkens note: Patience is paramount here; true caramelization develops slowly and is the foundation of the soup's rich flavor. Don't rush this step.

4. 4

   Mince the garlic cloves.

   Ca. 2 min.

5. 5

   Stir the minced garlic into the caramelized onions and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, as it can turn bitter quickly.

6. 6

   Sprinkle the all-purpose flour over the onion mixture and stir continuously for 2 minutes, allowing it to cook and lightly toast.

   Ca. 2 min.

   Kokkens note: This step creates a roux that will slightly thicken the soup and prevent the broth from separating.

7. 7

   Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful browned bits.

   Ca. 3 min.

   Kokkens note: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio; avoid sweet wines.

8. 8

   Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the soup to a gentle simmer.

   Ca. 5 min.

   Kokkens note: Use a good quality beef broth for the best flavor; homemade is ideal if available.

9. 9

   Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to fully meld and deepen.

   Ca. 20 min.

   Kokkens note: A slow simmer ensures the herbs infuse their flavor into the broth without becoming overpowering.

10. 10

    While the soup simmers, preheat your oven broiler to high.

11. 11

    Arrange the baguette slices in a single layer on a baking sheet. Toast them under the preheated broiler for 1-2 minutes per side, until golden brown and crisp.

    Ca. 4 min.

    Kokkens note: Keep a close eye on the baguette slices as they can burn very quickly under the broiler.

12. 12

    Carefully remove the thyme sprigs and bay leaf from the soup. Season the soup with salt and black pepper to taste.

    Ca. 1 min.

    Kokkens note: Taste and adjust seasoning as needed; the saltiness of the broth can vary.

13. 13

    Ladle the hot soup into individual oven-safe bowls.

    Ca. 2 min.

    Kokkens note: Ensure the bowls are truly oven-safe to prevent cracking under high heat.

14. 14

    Float two toasted baguette slices on top of the soup in each bowl.

15. 15

    Generously sprinkle the grated Gruyère cheese over the baguette slices, ensuring full coverage.

    Ca. 1 min.

    Kokkens note: Gruyère is traditional, but Comté or Emmental can be used as alternatives for their excellent melting properties.

16. 16

    Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.

    Ca. 4 min.

    Kokkens note: Watch the cheese constantly to prevent burning; the transition from golden to burnt can happen in seconds.

17. 17

    Serve immediately and with caution, as the bowls will be extremely hot.

    Kokkens note: Place the hot bowls on heat-resistant mats or trivets for serving.