A bowl of this French Onion Soup will definitely satisfy your taste buds. It’s a perfect choice for cold winter months and absolutely delicious when topped with melted cheese baguettes!
This is one of the soups that I don’t make very often. It is not because I don’t like it or it’s difficult to prepare but simply because I cannot handle the onions. For some reason my eyes are super sensitive and every time I cut an onion I cry and cry and cry. I’ve tried all the tricks but nothing has helped so far. The only thing I haven’t tried yet are goggles…
Now imagine me cutting not one but 5 onions! Tears were running down my face and I couldn’t stop them and so I kept leaving the kitchen and wiping my tears, taking fresh air and returning back to cutting. It had taken me about 30 minutes, honestly!
So I warn you! Add a lot of extra time to the preparation if you are like me! And if you know of any way how to “survive” cutting onions, I beg you, please let me know!
French Onion Soup
For the cheese baguettes
- 1 Medium Baguette
- Grated Cheese (e.g. Gruyere)
- Melt the butter in a large pot. Add the onions sliced into half rounds and bay leaves. Caramelize the onions for 20 minutes, stirring occasionally.
- Pour in the wine and cook until all is evaporated.
- Add chicken/beef stock and water (1 liter or more). Bring to the boil, add salt & pepper and cook for a further 10 minutes.
- Meanwhile: Cut the baguette into round slices, place them onto a baking tray lined with baking paper and top with grated cheese. Place under grill for several minutes or until the cheese has melted and the baguettes’ edges have nice brown color.
- Right before turning off the soup, taste it again to see if some more seasoning is needed.
- Serve in a bowl with baguettes on the top.
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