French Onion Soup IV

French Onion Soup IV Recipe - Classic Soup from France and Switzerland

Region / culture: France, Switzerland | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 6

Introduction

French Onion Soup IV is a classic and comforting dish that is perfect for a cozy night in. This recipe features caramelized onions, rich beef broth, and gooey melted cheese on top. It's a delicious and satisfying soup that is sure to warm you up from the inside out.

History

French Onion Soup has been a staple in French cuisine for centuries. It is believed to have originated in Paris in the 18th century, where it was a popular dish among the working class. The soup was traditionally made with onions, beef broth, and bread, and topped with cheese. Over the years, the recipe has evolved and been adapted in various ways, but the basic concept remains the same.

Ingredients

French Onion Soup

0.25 cup of butter
6 medium-sized cooking onions, sliced
1 tsp of sugar
1 tbsp of all-purpose flour
1 cup of dry white wine
4 cups of beef broth
0.25 tsp of pepper
6 slices of day-old french bread
2 cups of swiss cheese, grated
0.5 cup of parmesan cheese, grated
A pinch of paprika

How to prepare

In a large Dutch oven, melt the butter over medium heat.
Add the onions and sugar.
Cover and cook, stirring occasionally, for 30 minutes or until the onions are tender but not colored.
Uncover the pan, increase the heat slightly, and continue to cook, stirring regularly until the onions are a rich caramel color (10 to 15 minutes). Do not let the onions burn.
Stir in the flour until well blended.
Gradually add the wine and cook, stirring constantly, until the mixture boils and thickens.
Stir in the beef broth and pepper, and bring to a boil.
Reduce the heat to low.
Cover and simmer for 15 minutes.
Ladle the soup into 6 ovenproof bowls, each with a capacity of 1.5 cups.
Top each bowl with a slice of bread, and sprinkle with Swiss cheese, Parmesan cheese, and paprika.
Place the bowls on a jelly roll pan.
Broil until the cheese melts and bubbles.

Variations

Add some cooked shredded beef or chicken for a meatier version of the soup.
Use different types of cheese, such as Gruyere or mozzarella, for a unique twist on the classic recipe.
Add some fresh herbs, such as thyme or parsley, for extra flavor.

Cooking Tips & Tricks

Be patient when caramelizing the onions. It takes time for them to develop that rich, sweet flavor.

- Use a good quality beef broth for the best flavor.

- Don't skip the wine in this recipe, as it adds depth and complexity to the soup.

- Make sure to broil the cheese until it is bubbly and golden brown for the perfect finishing touch.

Serving Suggestions

French Onion Soup IV is delicious on its own, but you can also serve it with a side salad or crusty bread for a complete meal.

Cooking Techniques

The key cooking technique in this recipe is caramelizing the onions, which requires patience and attention to detail. Make sure to cook the onions slowly over low heat until they are a rich caramel color.

Ingredient Substitutions

If you don't have dry white wine, you can substitute with chicken or vegetable broth.

- You can use any type of bread for the topping, such as baguette or sourdough.

- Feel free to use any type of cheese that melts well, such as cheddar or provolone.

Make Ahead Tips

You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the soup on the stovetop and broil with the cheese and bread.

Presentation Ideas

Serve French Onion Soup IV in individual ovenproof bowls for a rustic and elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

French Onion Soup IV pairs well with a crisp green salad, a glass of red wine, or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup on the stovetop until warmed through, then broil with the cheese and bread.

Nutrition Information

Calories per serving

Each serving of French Onion Soup IV contains approximately 350 calories.

Carbohydrates

Each serving of French Onion Soup IV contains approximately 30 grams of carbohydrates.

Fats

Each serving of French Onion Soup IV contains approximately 20 grams of fats.

Proteins

Each serving of French Onion Soup IV contains approximately 15 grams of proteins.

Vitamins and minerals

French Onion Soup IV is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (cheese) and gluten (bread), so it may not be suitable for those with dairy or gluten allergies.

Summary

French Onion Soup IV is a hearty and flavorful dish that is relatively high in fats and carbohydrates, but also provides a good amount of protein and essential vitamins and minerals.

Summary

French Onion Soup IV is a classic and comforting dish that is perfect for a cozy night in. With its rich caramelized onions, savory beef broth, and gooey melted cheese, this soup is sure to warm you up from the inside out. Enjoy this delicious and satisfying recipe with your family and friends!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for French Onion Soup IV. It was a chilly autumn day, and I was visiting my dear friend Marie at her cozy cottage in the countryside. Marie was a fantastic cook, and I always looked forward to trying out her new recipes.

As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of caramelized onions and rich beef broth. Marie was standing at the stove, stirring a pot of golden-brown onions with a wooden spoon. She looked up and smiled at me, her eyes twinkling with excitement.

"Come in, dear," she said. "I'm making French Onion Soup IV today. Would you like to help me?"

I eagerly agreed, and Marie handed me a knife and a cutting board. She showed me how to slice the onions into thin, even strips, explaining that the key to a delicious French onion soup was to caramelize the onions slowly until they were sweet and tender.

As we worked side by side, Marie shared the story of how she had learned to make French Onion Soup IV. She told me that the recipe had been passed down through her family for generations, originating from her great-grandmother who had lived in a small village in the French countryside.

Her great-grandmother had been known for her culinary skills and had taught Marie's grandmother the art of French cooking. As a young girl, Marie had spent hours in the kitchen watching her grandmother prepare traditional French dishes, including the famous French Onion Soup IV.

I listened intently as Marie recounted the process of making the soup, from sautéing the onions to deglazing the pan with a splash of red wine and simmering the broth until it was rich and flavorful. She explained that the key to a perfect French Onion Soup IV was to use high-quality ingredients and to take the time to let the flavors develop slowly.

After several hours of cooking and stirring, the soup was finally ready. Marie ladled it into bowls and garnished it with a generous sprinkle of grated Gruyère cheese and a slice of crusty French bread. The soup was piping hot and fragrant, a comforting blend of sweet onions and savory broth that warmed me to the core.

As I took my first spoonful of French Onion Soup IV, I was transported back in time to Marie's great-grandmother's kitchen in the French countryside. I could almost hear the chatter of the villagers and smell the fresh herbs growing in the garden outside.

I savored every bite of the soup, reveling in the memories and traditions that had been passed down through the generations. Marie smiled at me, her eyes shining with pride.

"Bon appétit, my dear," she said. "This is a recipe that will always hold a special place in my heart, and now it can hold a place in yours too."

And so, that day in Marie's cozy cottage, I learned the recipe for French Onion Soup IV, a dish that would become a beloved staple in my own kitchen for years to come. I would always treasure the memory of that chilly autumn day and the warmth and love that infused every spoonful of that delicious soup.