Cooking French onion soup can get pretty intimidating that’s why we’d just go to the nearest French restaurant to get our fix. For those who want to get over their fear, here’s our fool-proof recipe to satisfy your onion soup cravings. It’s so easy and quick to do that you’ll add it to your cooking repertoire in no time.
QUICK FRENCH ONION SOUP
Makes 4-5 servings
1 stick Unsalted butter
1 kilo White onions, peeled and sliced into rings
6 cups Water
2 Beef broth cubes
½ cup White wine
½ tsp Dried thyme
1 tsp Bottled liquid browning sauce, for coloring (optional)
½ loaf French baguette, cut into thin slices then toasted
1 cup Grated Emmenthal cheese
½ cup Grated mozzarella cheese
1. In a soup pot, melt butter. Sauté onions until soft and slightly caramelized, about 25-30 minutes. Note that the volume of onions will be reduced by half when cooked.
2. While onions are cooking, boil beef broth cubes in water. When onions are soft and caramelized, add beef broth to the onions. Pour in the white wine and sprinkle the dried thyme.
3. Boil soup for another 30-45 minutes to let flavors develop and make the broth more flavorful. Mix in the browning agent, if using, to make the soup dark brown.
4. Pour onion soup in individual heat-proof bowls. Cover the top with toasted baguette slices. Sprinkle bread liberally with grated Emmenthal and mozzarella cheese. Set oven to 450°F to broil and bake the onion soup for 10-15 minutes or until cheese melts. Serve immediately.
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Recipe by Nina Daza-Puyat
Photographed by Ron Mendoza