French Onion Soup
A French onion soup brimming with the deep, savory sweetness of slowly caramelized onions. The long-sauteed onions are simmered with chicken stock, then topped with toasted baguette and mozzarella and baked until golden — a warm, hearty bowl that makes a perfect meal on a chilly day.
Ingredients
Main
- Onion2 medium
- Butter2-3 tbsp
- Water2-3 cups
- Mozzarella cheese100g
- Chicken stock1-2 cubes
- White pepperA pinch
- SaltA pinch
- Baguetteas needed
Directions
- 1
Peel the onions and slice them thinly. Melt the butter in a well-coated pan, add the onions, and sauté over high heat for about 5 minutes, stirring constantly until they soften and wilt.
- 2
Once the onions have wilted, lower the heat and caramelize them for about 30 minutes, stirring constantly so they don't burn, until they turn a deep, even brown. When the onions are deeply browned, add the chicken stock, pour in the water, and bring to a boil. (You can use chicken or beef broth instead of the chicken stock.)
- 3
When the soup comes to a boil, taste and adjust the seasoning with salt, then sprinkle in a little pepper. Ladle the soup into a bowl, top with the toasted baguette, and pile mozzarella cheese on top. Bake in an oven preheated to 200°C just until the cheese melts. (You can also microwave it for 1–2 minutes.)
- 4
The piping-hot French onion soup is ready. Baking it with cheese on top makes it look even more appetizing.
- 5
The cheese stretches into long strands while the tender onions and broth-soaked bread melt in your mouth. Enjoy the deep, savory aroma of the onions while it's hot. Aside from the time it takes to sauté the onions, it's a simple, delicious soup you can make without any special ingredients.