5 popular soup recipes trending online as temperatures drop


The classic “French Onion Soup” recipe is featured in many soup roundups and is a classic with the caramelized onions, fresh thyme and gooey melted cheese with baked French bread that it was a must have. to add to the list.

From bon appétit to food and wine and many other media food sources, the classic “French onion soup” deserves another mention. This is Julia Child’s recipe for traditional soup and was featured on Food.com, the recipe received a five out of five star rating with 52 reviews.

Julia Child’s Classic French Onion Soup Recipe.

  • 5 to 6 cups yellow onions, thinly sliced ​​(about 1 1/2 to 2 lbs)
  • 1 tablespoon of cooking oil
  • 2 tablespoons of butter
  • 1⁄2 teaspoon sugar
  • 1 teaspoon of salt
  • 3 tablespoons of flour
  • 6 cups beef broth (preferably homemade)
  • 1⁄2 cup wine (dry white wine or dry white vermouth)
  • salt and pepper
  • 12 ounces Swiss cheese, grated
  • 4 ounces parmesan cheese, grated
  • 1/2 raw yellow onion
  • 2-3 tablespoons brandy
  • 8 slices French bread (about 1 inch thick)
  • 4 tablespoons olive oil, for drizzling

Cooking instructions:

Add cooking oil and butter to a heavy stock pot or dutch oven and add sliced ​​onions until caramelized and cooked until translucent in color while adding 1/2 tsp sugar and 1 teaspoon salt and continue to cook uncovered, stirring frequently, until the onions have browned and reduced significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the onions to thicken the base of the soup. Note: When mixing the flour, be careful not to burn, keep stirring regularly, then add the cup of hot broth, scraping the bottom of the pan to catch any cooked bits, then add the rest of the broth, wine in the soup.
Let simmer for 30 minutes.

To make the “croutes” (toast), heat the oven to 325 degrees and drizzle each side of the bread slices with a little olive oil and place them on a baking sheet. Bake the croutons for 15 minutes on each side. Transfer to a casserole, add the cognac and grate the 1/2 raw onion in the soup.

Place the toasted bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread, making sure to cover the edges of the toast to prevent it from burning then drizzle with a little oil or melted butter.

Place in a 350 degree oven for about 30 minutes, turn on the broiler and brown the cheese for three to five minutes. Let cool and serve.


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