I have to admit I don’t know much about French cuisine but for sure I adore a good onion soup so I had to do some research here and there and I absolutely love the outcome of this recipe. Its very simple to make, it just takes a bit of time, that’s all. I used onions, shallots and leeks but you can totally use only onions so for this quantity I would use 4 large yellow onions. I also did this soup vegetarian friendly using veggie stock but you can use chicken or meat stock for a non vegetarian version.
Ingredients for 2:
- 1 large yellow onion, sliced julienne
- 1 big leek, chopped discarding the green parts
- 5 shallots, sliced julienne
- 1 tablespoon of flour
- 1/2 cup dry white wine
- 4 cups vegetable stock
- A few springs of fresh thyme or 1 teaspoon dried thyme
- About a cup of shredded emmental cheese
- A few gratings of Parmesan
- 4 slices of toasted baguette
- Salt and Pepper to taste
- Butter and Olive Oil
- In a pan add butter and oil.
- Add the chopped onion, leek and shallots. Stir so everything is coated in the butter and oil.
- Lower the heat to a minimum, cover the pan and let the onions sweat for about 10 minutes.
- After the 10 minutes have passed season the onions with salt, cover the pan again and let the onions caramelize for 30 o 40 minutes making sure you give them a mix every 5 minutes.
- Once the onion are caramelized add the flour and stir. Let it cook for a couple of minutes.
- Add the wine and deglaze the pan.
- Once the wine evaporates add the thyme, a generous amount of freshly grounded black pepper and the stock.
- Bring it to a gentle simmer and cook for another 20 minutes.
- Add the soup to your oven safe bowls.
- Top with a piece or two of toasted baguette.
- Sprinkle with the emmental and Parmesan.
- Place in the oven using your broiler just until the cheese is melted, bubbly and golden.
- Serve immediately.