The French-Style Onion Soup is a recipe I prepare during cold winter evenings, and I can no longer do without it. I’ve slightly revisited it to make it less heavy but no less tasty. Small changes that will allow you to enjoy it often. It’s also great to serve to your friends. Make sure to use only organic onions: you’ll gain in health and flavor.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 5 Golden onions
- 1 carrot
- 1 stalk Celery
- 1 sprig Thyme
- 1 leaf Bay leaf
- to taste salt and pepper
- 3.5 oz Gruyère cheese
- 8 slices Multigrain wholemeal bread
- 2.5 tbsps Flour
- to taste Extra virgin olive oil
Preparation
Immediately prepare a vegetable broth by putting into one and a half liters of water the carrot, celery, thyme, and bay leaf: all chopped.
In the meantime, as I usually recommend, organize your workspace with all the ingredients you’ll need, already measured.
Finely chop the onions and sauté them in a tall-sided pot with 4 tablespoons of extra virgin olive oil.
Add a little salt and pepper to taste.
Sprinkle the onions with flour, mix, and let cook for about 5 minutes.
At this point, pour all the vegetable broth over the onions, discarding the vegetable pieces, of course.
Bring to a boil, then reduce the heat, letting it cook for at least thirty minutes: the longer it cooks, the more flavorful it becomes.
While the onion soup is cooking, toast the slices of wholemeal bread for a few minutes.
Before baking them, sprinkle each slice with grated Gruyère cheese.
At the end of cooking, taste the soup and adjust if necessary with salt, pepper, and add at least two more tablespoons of extra virgin olive oil.
Serve the French-Style Onion Soup very hot, in soup mugs or bowls, with the toasted bread croutons.
Notes
Tip: when you make it, prepare more, and then freeze it.
It will be very useful for emergencies…at the last moment you’ll only need to prepare the croutons.
If you like onions, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/cipolle-al-forno-con-ciuffi-di-rosmarino/
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