Photograph of the finished Soupe à l oignon

France · Súp hành tây nướng phô mai

Soupe à l oignon

2 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Onion Onion 16
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of White wine White wine 600 ml
  • Photograph of Beef broth Beef broth 2.8 l
  • Photograph of Bread Bread 2 loaves
  • Photograph of Gruyère cheese Gruyère cheese 480 g
  • Photograph of Dried thyme leaves Dried thyme leaves 24 g
  • Photograph of Flour Flour 80 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Slice the onions thinly and sauté them in butter over low heat for 50 minutes.
  2. 2 Fifty minutes is the exact number; the onions should turn chestnut brown, not just soft.
  3. 3 Sprinkle flour in, stir for 3 minutes, then pour in white wine and simmer for 5 minutes until reduced.
  4. 4 Pour in the beef broth, then add thyme and bay leaves and simmer for 25 minutes.
  5. 5 Scoop the mixture into a ceramic bowl, place a slice of toasted bread on top, and sprinkle a thick layer of gruyère (griyère) over it.
  6. 6 Grill for 8 minutes until the cheese melts and turns golden brown.

With an appliance

  • Air fryer 2 hr 14 min

    Replace step 6: Place the soup bowls in the basket, run the steamer at 200°F for 5 minutes until the Gruyère cheese turns brown; this is about 3 minutes faster than using the top heat of the oven, resulting in a more pronounced crispy crust, but the small size of the pot means you have to cook in batches. The 50-minute sautéing of the onions should not be shortened to retain the deep caramel flavor.

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