Onion soup with gruyère cheese - photo 1
← Recipes

Onion soup with gruyère cheese

Valentine's Day Soups 90 min Medium 10 wyświetleń ~37.69 PLN - (0)
Rate:
(0)
Start Cooking

Description

Classic French onion soup in a romantic version — intensely caramelized onions bathed in aromatic broth, seasoned with white wine and herbs, served with crispy croutons and melted gruyère cheese. The dish has a sweet-buttery note from the long-cooked onions, depth of flavor from the wine and broth, and a creamy, stretchy layer of cheese with a golden, gratinated crust. Perfect as an exquisite, warming dish for Valentine's Day — serve in heatproof ramekins, by candlelight. It looks impressive (bubbles of cheese, golden color of the croutons), and the aroma of onions and wine will create a cozy dinner atmosphere.

Ingredients (14)

Servings:
4
  • Onion 5.3 szt.
  • Butter 50 g
  • Rapeseed oil 15 g
  • sugar 10 g
  • Wheat flour 20 g
  • Dry white wine 100 ml
  • Beef broth 1200 ml
  • Dried thyme 2 g
  • Gruyère cheese 200 g
  • Baguette 1 szt.
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley (bunch) 1 pęczek
💰 Szacowany koszt dania: ~37.69 PLN (9.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the ingredients and tools: a large, wide chef's knife, a cutting board, a large pot with a thick bottom (capacity 3-4 l), a wooden spoon, 4 heatproof ramekins/soup bowls (about 500 ml each), a cheese grater, a teaspoon, and a measuring spoon. Set the oven to the grill/gratin function (highest temperature) or preheat it to 230°C if there is no grill function.

Use a pot with a thick bottom (e.g., cast iron or thick-bottomed steel) — it distributes heat evenly and prevents the onions from burning. Ramekins will be needed for baking. If you don't have an oven with a grill function, you can bake using the convection setting with the top heating element.
2

Peel the onions: cut off the ends, then slice each onion in half from root to tip. Lay them flat and cut into thin slices (slice thickness 3-4 mm). While cutting, keep your fingers in a 'frog' shape to protect them. After slicing, separate the layers of the onion with your fingers so they are in individual strips.

Ingredients: Onion
Use a sharp knife — a dull knife crushes the onion and increases the risk of slipping. Cutting thin and evenly speeds up and evens out caramelization. Time: about 10-12 minutes.

Caramelizing onions

3

Put the butter and oil in a large pot and heat over medium-low heat until the butter melts and starts to foam slightly (about 1-2 minutes). Add the chopped onion, spreading it evenly across the bottom of the pot. Sprinkle with sugar and immediately salt (about 1/3 of the total salt). Reduce the heat to low-medium (so that the onion simmers gently, not frying vigorously). Cook for 35-45 minutes, stirring every 3-5 minutes with a wooden spoon. Every few minutes, evenly spread a glass of the onion mixture across the bottom, breaking up larger clusters. After 20 minutes, the onion will start to soften and take on a golden color; after 35-45 minutes, it should have a rich, deep amber-brown color, the volume will have significantly reduced, and the aroma will become sweet and caramel-like.

Ingredients: Butter, Rapeseed oil, Onion, sugar, Salt
Use a large, wide pot — thin layers of onion will evaporate faster and caramelize evenly. Don't rush the process with too high a heat — the onion can burn (black bits give a bitter taste). If the onion starts to brown too quickly, lower the heat and add 1-2 tablespoons of water to lift the browned bits. This is a key step — patience brings a sweet flavor.
4

When the onion is deeply golden-brown, evenly sprinkle with flour (20 g). Stir vigorously for 1.5-2 minutes over low heat until the flour combines with the onion and starts to become dry and slightly nutty — this will eliminate the raw taste of the flour.

Ingredients: Wheat flour
Use a wooden spoon to scrape off any stuck bits from the bottom of the pot. Do not fry the flour for too long (over 3 minutes), as it will become bitter.

Deglazing

5

Slightly increase the heat and pour in the white wine (100 ml) directly into the pot. Immediately scrape the browned bits from the bottom of the pot with a wooden spoon — this is the 'fond' that will add depth of flavor to the soup. Cook for 2-3 minutes until the wine is reduced by half and the alcohol partially evaporates.

Ingredients: Dry white wine
Pouring wine into a hot pot can release steam — be cautious. If you are not using wine, substitute that amount with broth.

Cooking the soup

6

Pour the entire broth (1200 ml) into a pot. Add the bay leaves and dried thyme. Stir, bring to a gentle boil, then reduce the heat to low so the soup is just simmering. Cook uncovered for 20-25 minutes to allow the flavors to meld and gently reduce. After the time is up, remove the bay leaves and check the taste — season with salt and freshly ground pepper to taste (add the remaining salt).

Ingredients: Beef broth, Bay leaf, Dried thyme, Salt, Black pepper
Cooking over low heat maintains a clear flavor. If the soup seems too watery, cook longer uncovered to slightly reduce it. Time: 20-25 minutes.

Croutons

7

In the meantime, slice the baguette into 12-15 mm thick slices. Preheat the oven to 200°C (top and bottom heating mode) or prepare a skillet. Spread a thin layer of melted butter (you can use the butter from the ingredient list) on each slice and place them on a baking sheet lined with parchment paper. Bake for 5-7 minutes until the toasts become golden and crispy. Alternatively, sauté them in a dry skillet for 1-2 minutes on each side.

Ingredients: Baguette, Butter
The croutons should be crispy so they don't become soggy immediately after being placed on the soup. If you want, you can lightly sprinkle them with garlic before baking (this is an optional addition). Time: 7-10 minutes including preparation.

Assembly and baking

8

Divide the hot soup into four heatproof ramekins (about 300 ml of soup in each, leaving space for the toast). On top of each portion, place 1-2 pieces of toast (depending on size) and generously sprinkle with grated Gruyère cheese (about 45-55 g of cheese per ramekin). Place the ramekins on a baking sheet and put them under the preheated grill in the oven. Bake for 3-6 minutes until the cheese melts, starts bubbling, and browns (golden spots). Be careful — the cheese can burn quickly, watch through the oven door.

Ingredients: Gruyère cheese, Baguette, Butter, Parsley (bunch)
Use kitchen gloves when placing and removing the ramekins — the glass is very hot. If you don't have ovenproof bowls, you can bake the cheese on a tray and transfer it to the soup, but the effect will be different. This is an important final step — the cheese should be stretchy and slightly browned.

Serving

9

Remove the ramekins from the oven and set aside for 1-2 minutes (be careful of the steam and very hot dishes). Garnish each portion with finely chopped parsley (optional). Serve immediately — preferably on coasters to protect the table from the hot dish.

Ingredients: Parsley (bunch)
Tell the person you are eating with to be careful when tearing the cheese — hot liquid may leak out. Serving time: immediately after baking.

Fun Fact

💡

Onion soup has its roots in French cuisine and was once a dish for the poor — simple ingredients (onion, bread, cheese) transformed into an elegant dish served in Parisian bistros as well.

Best for

Walentynki romantyczna kolacja zimowe wieczory

Tips

🍽️ Serving

Serve in heatproof ramekins on a large plate, accompanied by an extra bowl of freshly ground pepper. A light, dry white or red wine with soft tannins pairs well with the soup. For a special touch, you can add a thin slice of prosciutto on a toast to each ramekin before baking.

🥡 Storage

Unbaked soup can be stored in the refrigerator for up to 2 days in an airtight container. Keep the croutons and grated cheese separate and add them just before baking. Reheating: heat the soup in a pot over low heat, then transfer to oven-safe bowls, add the croutons and cheese, and bake under the broiler for 3-5 minutes. Freezing soup with added cheese and croutons is not recommended.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Garlic Mashed Potatoes 40 min

Garlic Mashed Potatoes

Valentine's Day
Millet with Vegetables 45 min

Millet with Vegetables

Valentine's Day
Green beans with butter 25 min

Green beans with butter

Valentine's Day
Beef rolls with mushroom filling 120 min

Beef rolls with mushroom filling

Valentine's Day
Baked Potatoes with Herbs 90 min

Baked Potatoes with Herbs

Valentine's Day
Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles 90 min

Traditional mushroom soup with dried porci...

Soups

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Reklama