Red Onion Soup with Cheese Toast
French Red Onion Soup with Cheese toast is one of the best lunchtime soups in the winter. Flavored with three types of caramelized onions, red wine, and sherry. Lightly caramelizing the onions gives them a sweet, intense flavor that is irresistibly delicious. And together with a piece of crusty baguette with cheese au gratin (Gruyère), this is a real comfort soup. Enjoy until the last bite!
Ingredients
- 1 red onion
- 1 shallot
- 1 onion
- 1 tablespoon butter unsalted
- 1 clove garlic crushed
- 1 tablespoon all-purpose flour
- 2 teaspoons sugar
- 500 ml beef stock
- 2 tablespoons red wine
- 2 tablespoons sherry
- 1 baguette
- 50 gram Gruyère cheese grated
- 1 tablespoon parsley chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the onions and slice them into rings.1 red onion, 1 shallot, 1 onion
- Heat the butter (until it's light brown) and fry the garlic and onions until they are shiny and golden.1 tablespoon butter, 1 clove garlic
- Add the flour and stir until the flour has absorbed the butter.1 tablespoon all-purpose flour
- Add the sugar, stock, and wine, and let everything come to a boil.2 teaspoons sugar, 500 ml beef stock, 2 tablespoons red wine
- Allow to simmer for 35-40 minutes.
- Add the sherry and simmer for another 5 minutes .2 tablespoons sherry
- Season the soup with salt and pepper.
- Put the soup in ovenproof bowls
- Cut the baguette into slices.1 baguette
- Put a spoonful of cheese on each piece of bread, put one or two in each bowl of soup, and melt the cheese under the grill.50 gram Gruyère cheese
- Garnish the bread with parsley.1 tablespoon parsley
- Put the bread in the soup bowl and pour the soup over it.
NOTES
1. Red Onion, Shallot, and Yellow Onion - The base of the onion soup. We will slowly fry these three onions so that they caramelize and become sweet.
2. Butter and flour - Together, form a roux, making the soup lightly thickened. Make sure you fry the flour-butter mixture for at least 2 minutes; otherwise, your soup will have a flour taste.
3. Vegetable stock - Use vegetable stock as the base for the soup. Made from cubes or delicious homemade vegetable stock. You can also use beef broth if you want.
4. TIP - When the soup bowls are under the grill, place some extra slices of baguette with cheese next to them (on a baking tray) and let the cheese melt. Then you can dip the baguette into a delicious dip.
5. Storage
The red onion soup can be stored without bread.
- Refrigerator - Quickly cool the soup and store it covered in the fridge for up to 2 days.
- Freezer - Quickly chill the soup and store it in a freezer box in the freezer for up to 3 months. When pouring into the freezer box, ensure you leave ¼ inch (½ cm) free from the top. The soup expands in the freezer. Let the soup thaw in the freezer.
- Reheating - Heat the soup over low heat until hot. Place a slice of Gruyère baguette in the soup and grill until the cheese has melted. Sprinkle with parsley.
Nutrition
Calories: 622kcal | Carbohydrates: 84g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 1508mg | Fiber: 5g | Sugar: 17g | Vitamin A: 589IU | Vitamin C: 12mg | Iron: 6mg
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