French onion soup in pots

soups 522 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 2 h 55 min
Calories: -
Difficulty: Easy

This light soup will appeal to all connoisseurs of French cuisine. Prepare it with pre-cooked chicken stock, preferably old (soup) poultry, and caramelized onions. And bake in pots of Gruyere cheese before serving.

Ingredients

8 large onions, thinly sliced across (from top to root) 170 gr. dry sherry 2 l. chicken broth Extra-virgin olive oil Coarse salt 4 bay leaves 1 bunch of thyme 12 thin slices of baguette 225 gr. grated Gruyere cheese 1/2 bunch of chives.

Directions

Pour olive oil into the bottom of a large saucepan. Add the onion and sprinkle generously with salt. Place the saucepan over medium heat. Stir the onions until they are covered with a layer of oil. Cover the pot with a lid and simmer the onions for 15-20 minutes. Once the onion is very soft and has a lot of liquid, remove the lid and cook slowly and over very low heat. This method of preparation will produce a rich brown color and a sweet taste. No one quick option is right. It takes a long time to caramelize the onions (about an hour), make sure you have plenty of time left.
“Caramelized onions are very sweet and require a lot of salt,” says Anne Burrell, and therefore strongly recommends trying the cooked soup before serving. When the onions are very brown and have significantly reduced in volume, add the sherry and cook until half evaporated. Add bay leaves, a bunch of thyme, and chicken broth.
Bring to a boil, reduce heat and simmer at low boil for at least 1 hour. Try to see if there are enough spices, you may need to add more salt. If too much liquid has boiled away, add water to ensure that there is enough liquid in the soup - after all, this is soup. The soup should be thick and very aromatic. Dry or grill the baguette slices. Fill an ovenproof pot halfway with onion soup, top each with 2 toasts and sprinkle with Gruyere cheese. Place the pots in the oven under the grill until the cheese is melted: it should begin to bubble and brown. Sprinkle with chopped chives.

French onion soup in pots

Serves: -
Prepare Time: -
Cooking Time: 2 h 55 min
Calories: -
Difficulty: Easy

Ingredients

8 large onions, thinly sliced across (from top to root) 170 gr. dry sherry 2 l. chicken broth Extra-virgin olive oil Coarse salt 4 bay leaves 1 bunch of thyme 12 thin slices of baguette 225 gr. grated Gruyere cheese 1/2 bunch of chives.

Directions

Pour olive oil into the bottom of a large saucepan. Add the onion and sprinkle generously with salt. Place the saucepan over medium heat. Stir the onions until they are covered with a layer of oil. Cover the pot with a lid and simmer the onions for 15-20 minutes. Once the onion is very soft and has a lot of liquid, remove the lid and cook slowly and over very low heat. This method of preparation will produce a rich brown color and a sweet taste. No one quick option is right. It takes a long time to caramelize the onions (about an hour), make sure you have plenty of time left.
“Caramelized onions are very sweet and require a lot of salt,” says Anne Burrell, and therefore strongly recommends trying the cooked soup before serving. When the onions are very brown and have significantly reduced in volume, add the sherry and cook until half evaporated. Add bay leaves, a bunch of thyme, and chicken broth.
Bring to a boil, reduce heat and simmer at low boil for at least 1 hour. Try to see if there are enough spices, you may need to add more salt. If too much liquid has boiled away, add water to ensure that there is enough liquid in the soup - after all, this is soup. The soup should be thick and very aromatic. Dry or grill the baguette slices. Fill an ovenproof pot halfway with onion soup, top each with 2 toasts and sprinkle with Gruyere cheese. Place the pots in the oven under the grill until the cheese is melted: it should begin to bubble and brown. Sprinkle with chopped chives.