| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 9g | 30g |
| sugars | fibre | protein | salt |
| 5g | 2g | 14g | 0.95g |
There’s a unique sentiment of heartwarming comfort that boils within my Midwestern roots whenever I think of a meal that truly warms the soul. One such meal in my repertoire is the Onion Soup – a wondrous symphony of flavors brought together by the simplest of ingredients. It beautifully exudes the essence of farm freshness and hearty rustic fare, and best of all, it’s a vegetable-based delight.
Onion Soup: A Symphony of Flavours
This Onion Soup recipe, characterized by the seamless blend of yellow onions, garlic, olive oil, and butter, brings on an overflow of savory goodness in every spoonful. It reminds me of Sunday suppers at the old wooden table, back in Nebraska, where the family conversed on trivial matters under the glow of the dining room’s rustic pendant light. It’s an authentic farm-to-table recipe encapsulating Midwest comfort food at its finest.
The Hidden Health Gems
On top of its delectable flavor profile, this Onion Soup recipe offers a host of health benefits as well. For instance, onions are a rich source of antioxidants and compounds that fight inflammation, decrease triglycerides, and lower cholesterol levels. Additionally, garlic possesses medicinal properties known to boost immune function, and olive oil is celebrated for its heart-healthy fats.
The inclusion of Gruyere cheese not only adds a creamy, velvety texture, but also contributes valuable calcium, a nutrient crucial for bone health. All these crispy sautéed onions, brothy goodness, and melted cheese might seem like a decadent indulgence, yet it’s surreptitiously wholesome!
Pairings and Similar Dishes
My Onion Soup finds herself in good company with a host of dishes. For a wholesome, comfort-laden meal, serve it alongside a succulent roast chicken or some baked salmon. For the vegetarians, a hearty salad or a plate of roasted vegetables works beautifully. The soup also beautifully resembles the traditional French onion soup. All you have to do is substitute the beef broth for vegetable stock if wishing to lean toward a more vegetarian-friendly version.
If you’re interested to pair wines with this Onion Soup, a slight sour, fruity pinot noir or a crisp chardonnay would complement the soup’s flavors beautifully. Here’s a guide to pairing wines if you need suggestions.
In closing, whether it be a cozy dinner or a grand get-together, my Onion Soup is set to impress with its medley of flavors. It’s a testament to my Midwestern roots, celebrating earthy flavors, intimate family occasions and farm-fresh ingredients.
What You’ll Need
- 6 medium yellow onions
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 teaspoon of sugar
- 2 tablespoons of all-purpose flour
- 1/2 cup of dry white wine
- 6 cups of beef broth
- 1 bay leaf
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 1 baguette
- 2 cups of grated Gruyere cheese
Method
Step One
First, peel and thinly slice the 6 medium yellow onions and 3 cloves of garlic.
Step Two
Then heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium heat. Once the butter has melted, add the sliced onions, garlic and 1 teaspoon of sugar. Cook, stirring regularly, until onions are caramelized, about 25-30 minutes.
Step Three
Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions, stirring to combine. Cook for 2-3 minutes, or until flour is absorbed by the onions.
Step Four
Pour a ½ cup of dry white wine into the pot, stirring and scraping the bottom of the pot to loosen any residual onion. Let cook for 2-3 minutes, or until wine has reduced by half.
Step Five
Add the 6 cups of beef broth, 1 bay leaf, 1/2 teaspoon of dried thyme, salt, and pepper to the pot. Increase heat to high, allowing the soup to come to a boil. Then reduce heat to low, cover, and let simmer for 30 minutes.
Step Six
While the soup simmers, preheat oven to 350 degrees Fahrenheit. Slice the baguette into 1-inch thick rounds and arrange on a baking sheet. Bake for 15-20 minutes, or until bread is dried and lightly toasted.
Step Seven
To finish the dish, ladle soup into oven-safe bowls. Place a slice or two of the toasted baguette on top of the soup, and then sprinkle generously with grated Gruyere cheese.
Step Eight
Broil the soups on high heat for 2-3 minutes, or until cheese is bubbly and golden brown. Let cool for a few minutes before serving.
