Name: French Onion Soup
Yield: Makes 6–8 Servings
Cuisine: France
Ingredients: Sugar, ½ teaspoon; Yellow onions, 2 lb (1 kg), thinly sliced; Salt and freshly ground pepper; Beef broth or stock, 2 qt (2 l), homemade or purchased; Flour, 1½ tablespoons; Dry white wine, ½ cup (4 fl oz/125 ml); Olive oil, 4 tablespoons (2 fl oz/60 ml); Unsalted butter, 4 tablespoons (2 oz/60 g); Baguette, 12–16 slices, each about ½ inch (12 mm) thick; Garlic, 3 cloves, halved; Gruyère cheese, ½ lb (250 g), shredded

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Unsalted butter, 4 tablespoons (2 oz/60 g)
Olive oil

Europe
France
Dinner
Soup
Mediterranean

Method

Caramelize the onions

In a large frying pan over medium heat, melt the butter with 1 tablespoon of the oil. Add the onions and sauté until golden, 4–5 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes. Uncover, add the suga

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French Onion Soup

Ingredients

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