Are you craving something warm, creamy and French? With a taste of Parisian cuisine – without the plane ticket? It's French onion soup!
It's time to discover the magic French onion soup, prepared according to the recipe of a renowned culinary master Martha Stewart.
Onion Soup: When Simplicity Turns into Perfection
French onion soup is one of those dishes that proves that you only need a few everyday ingredients to create a luxurious flavor. The key to success is patience and using quality ingredients. This version of the soup won't have you standing over the stove for hours - the onions are caramelized in the oven. This means less work, but just as rich a flavor.
In addition, Martha Stewart offers the option of using chicken bases instead of beef, which makes the dish lighter but no less delicious.
French onion soup according to Martha Stewart's recipe
Ingredients
- 10 medium yellow onions (about 2 kg), trimmed, peeled and thinly sliced
- 2 tablespoons of olive oil
- 2 tablespoons of sugar
- 1 teaspoon dried thyme
- salt and freshly ground pepper
- 1200 ml chicken stock
- 180 ml dry red wine
- 6 cups of water For the cheese toast:
- 4 slices of wholemeal bread, toasted
- 100 g thinly sliced Swiss cheese
Directions
- 1. Oven and onion preparation: Preheat oven to 230°C. In a large baking dish, combine the chopped onion, oil, sugar, thyme, 2 teaspoons salt and a pinch of pepper. Cover with foil and bake for 30 minutes until the onion is soft and starting to steam.
2. Caramelizing onions: Remove the foil, then stir the onions and continue baking, stirring every 30 minutes, until golden brown and caramelized – about 60 to 75 minutes.
3. All together in a pot: Transfer the onion to a large pot. Add the chicken stock and 6 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Deglazing the baking dish: Place the pan where the onions were roasted on the stove, add the wine and scrape up the caramelized bits with a wooden spoon. Cook for 2 minutes, then pour the liquid into the pot of soup.
5. Cheese Toast: Turn on the broiler in the oven. Place a slice of cheese on each slice of bread and broil until the cheese is melted and lightly browned – about 2 to 3 minutes. Cut the slices into triangles if desired.
- Pour the soup into bowls, add slices of cheese bread and serve immediately. You can also cool it and freeze for up to three months.
