French onion soup

Name: French onion soup - Romanita P.
Ingredients: 1kg white onion 70g butter 1l chicken broth freshly ground pepper sea salt a rye baguette grated parmesan

Soups - French onion soup by Romanita P. - Recipia

French Onion Soup I have long craved French onion soup, even though I had no point of comparison: when I was in Paris, I didn’t get to taste it. At first glance, it seems like a simple recipe with few ingredients, but the onion needs time to cook slowly and develop its sweet, well-defined flavor. This is not a soup to rush. After about an hour of cooking, the onion and chicken broth create a flavorful base that pairs wonderfully with toasted rye bread and salty parmesan. Quick Info Total time: about 65 minutes of cooking, plus preparation time and time for the soup to start boiling Preparation time: not specified; assumes peeling and slicing the onion Cooking time: 45 minutes for the onion, then about 20 minutes for the soup Servings: not specified in the original recipe Difficulty: medium; the recipe is simple in ingredients but requires patience and attention to the cooking time of the onion Recipe type: French soup, suitable for a light lunch or dinner Ingredients 1 kg white onion 70 g butter 1 l chicken broth Sea salt, to taste Freshly ground pepper, to taste 1 rye baguette, for serving Grated parmesan, to taste For the chicken broth, you can use the liquid from boiling a piece of chicken. If you prefer broth cubes, they can replace homemade broth, but it’s important to reduce the amount of added salt since the cubes already contain salt. The onion is the main ingredient, so use the full amount from the recipe. At first, it may seem like too much for the pot, but it significantly reduces in volume as it cooks. Preparation Method 1. Peel and slice the onion julienne, meaning into thin, long strips. Try to keep the slices as uniform in thickness as possible so the onion cooks evenly. 2. Place the butter in a pot and let it melt over low heat. Add the onion and a pinch of salt, then stir. 3. Cook the onion over low heat for about 45 minutes. Stir occasionally, especially if you notice it starting to stick. Low heat is important here: the onion should soften and cook slowly, not brown quickly. 4. After 45 minutes, pour the chicken broth over the onion. If using broth cubes, keep in mind they are already salty and taste before adding more salt. 5. Turn up the heat and wait until the soup starts to boil. 6. Once it reaches a boil, reduce the heat. Let the soup simmer for about 20 more minutes for the flavors to meld. 7. Finally, adjust with freshly ground pepper and, if needed, salt. Add grated parmesan to the soup, to taste. 8. Slice the rye baguette and toast the slices. Serve the soup with the toasted bread and grated parmesan on the side. The bread adds a crunchy element, while the parmesan complements the sweet flavor of the onion with its salty note. Why I Make the Recipe Often I make it when I want a warm and hearty soup without a long list of ingredients. The onion, butter, and chicken broth are enough for a tasty base, and the rest depends mainly on how you serve it. It’s a practical recipe for days when I have onion and chicken broth on hand but want something different from a regular vegetable soup. I also like that the preparation doesn’t require complicated techniques. The only thing that shouldn’t be neglected is the time the onion spends over low heat. If this is respected, the soup gains a more pleasant and balanced flavor. Tips Don’t rush the first stage. The 45 minutes on low heat are the important part of the recipe. Stir occasionally and check that the onion doesn’t stick to the bottom of the pot. Be mindful of salt if using broth from cubes. It’s safer to add a little salt at the beginning and adjust the taste at the end. Freshly ground pepper should be added at the end, along with the final taste adjustment. The bread is more enjoyable when served toasted, as the contrast between the warm soup and the crunchy texture enhances the dish. Substitutions Chicken broth can be replaced with the liquid from boiling a piece of chicken or can be made using one or two broth cubes, as mentioned in the original recipe. For serving, use rye baguette. If you don’t have it, toasted bread can be used, but the specific taste of the recipe comes from the combination of onion soup, rye bread, and parmesan. No exact amount is indicated for parmesan, so you can add it to taste, both in the soup and at the table. Variations The simplest variation relates to the consistency of serving: you can add more or less parmesan, depending on how salty you want the dish to be. You can use homemade chicken broth or the cube version. The main difference will be in the salt level, which is why the taste should be checked before the final seasoning. Otherwise, the recipe remains simple. The onion, butter, and chicken broth are the base, and too many modifications would change the character of the dish. Serving Ideas Serve the soup hot, accompanied by slices of toasted rye baguette. Parmesan can be added directly to the soup, sprinkled on top, or served separately so everyone can add as much as they like. It’s sufficient as a light main course, especially when accompanied by bread. It can also be served as a starter in a smaller quantity. Frequently Asked Questions How long should the onion be cooked? The onion is cooked for about 45 minutes over low heat, with a little salt and occasional stirring. It is not recommended to shorten this step, as the slow cooking changes its texture and flavor. Can I use broth cubes instead of chicken broth? Yes. The recipe allows for one or two broth cubes to be used. Dissolve them in water to obtain about a liter of broth and be careful with the amount of salt, as the cubes are already salty. Why does it seem like too much onion at first? One kilogram of onion takes up a lot of space when raw, but its volume decreases as it softens and cooks. Use a pot that is large enough for the initial quantity. When is the parmesan added? Grated parmesan is added at the end, after the soup has boiled and the taste has been adjusted with salt and pepper. You can reserve some for serving. Is rye bread mandatory? In the original recipe, the soup is served with toasted rye baguette. It is the crunchy part of the dish and complements the soft texture of the onion, but it can be replaced with another toasted bread if you don’t have rye baguette. Nutritional Values The values are approximate, as the recipe does not specify the amount of parmesan used, the exact type of chicken broth, the amount of bread consumed, and the number of servings. For the entire base quantity, calculated from onion, butter, and chicken broth, without the bread and parmesan added at serving: Calories: approximately 950–1,100 kcal Protein: approximately 15–25 g Carbohydrates: approximately 95–110 g Fats: approximately 57–65 g Parmesan will increase the intake of calories, protein, and fats, while the bread will mainly add carbohydrates and calories. For a value per serving, the exact amount of parmesan, the size of the bread slices, and the number of servings would be needed. Storage and Reheating The soup can be stored in the refrigerator in a closed container after it has cooled. Since the storage time is not specified in the original recipe, it’s better to consume it as soon as possible and to check it before serving. Reheat only the amount you plan to consume. The toasted bread and parmesan should be kept separate and added at serving. If the bread is left in the soup, it loses its crunchy texture.

French onion soup

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