French onion soup is a classic French dish that is perfect for a cold winter night. It is made with a rich beef broth, caramelized onions, and Gruyère cheese.
Ingredients:
- 1 tablespoon olive oil
- 1 pound yellow onions, sliced thin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red wine
- 8 cups beef broth
- 4 slices French bread
- 1 cup grated Gruyère cheese
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.
- Add the sugar, salt, and pepper and cook, stirring occasionally, for 10 minutes more, or until the onions are golden brown and caramelized.
- Add the red wine and cook, stirring occasionally, until the wine has reduced by half, about 5 minutes.
- Add the beef broth and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the flavors have melded.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the bread slices in the bottom of 4 oven-safe bowls. Ladle the soup over the bread slices.
- Sprinkle with the Gruyère cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Tips:
- For a richer flavor, use beef broth that has been homemade or simmered with bones.
- To make the soup ahead of time, cook it and then let it cool completely. Store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup over medium heat.
- To make the soup vegetarian, use vegetable broth and omit the red wine.
Tidak ada komentar:
Posting Komentar