🍳 Step-by-Step Preparation
Caramelize the onions:
Melt the butter and oil in a large saucepan. Add the onions and fry over low heat for 25 to 30 minutes, stirring often, until they are golden brown and candied.
Stir in the flour:
Sprinkle the flour over the onions, mix well, then let it boil for 2 minutes to thicken the soup slightly.
Add the liquid:
Pour in the hot stock, add white wine if desired, a bay leaf, and thyme. Season with salt and pepper. Simmer gently for about 30 minutes.
Prepare the croutons:
Toast the bread slices, then add the grated cheese on top. Toast them for a few minutes until golden brown.
Assemble and serve:
Pour the hot soup into heatproof bowls, add a slice of bread gratin to each bowl, and bake for 2 to 3 minutes until golden brown.
💡 Grandma’s tips
The longer the onions caramelize, the more flavorful the soup will be.
For an even more rustic touch, add a few drops of red wine vinegar at the end of cooking. Comté or mature Gruyère cheese is perfect for a rich-tasting gratin.
❤️ Why choose it for dinner?
Comforting and warming, it’s ideal in winter or on rainy days.
It’s economical and easy to prepare.
It appeals to both children and adults, especially with processed cheese.
🔬 Nutritional benefits
Onions are rich in antioxidants and sulfur compounds that support the immune system.
They are a source of vitamin C, fiber, and potassium. A soup made with homemade broth is also beneficial for digestion.
🥄 In conclusion
Traditional onion soup is a timeless, simple yet powerful recipe that takes us back to basics: flavor, warmth, and comfort. Whether served as a starter or a main course, it transforms a simple dinner into a gourmet and comforting experience.
