Hi guys ! Back again with another recipe that’s really easy to make and that does not require a crazy amount of ingredients. You have probably noticed I have a small obsession with anything that’s “soup”/”broth” based. Ever since I was a kid I loved eating soup based stuff and I even eat them in summer so I do have a big repertoire of recipes involving those. However, today’s recipe was chosen by my boyfriend. I usually give him a list and he decided to have this for lunch.
I think making a good french onion soup is not that hard but it definitely requires a lot of care and attention. I only used 6 ingredients to make this recipe : Onions (duh), veggie broth, cheese (I used comté cheese), butter, flour and some seasoning mix (pepper and herbs de Provence).
|Difficulty: 2/5||Prep time : 10 minutes|
|Type : Soup||Cook time : 40 to 60 minutes|
Serves 2 people (big portions)
For the soup :
- 5-6 small-medium sized onions (yellow)
- 50g of butter
- 800ml of veggie broth
- 1 tablespoon of flour
- 2 teaspoon of black pepper and herbs de provence mix
- 2 tablespoons of comté cheese
For the cheese crisps :
- 2 tablespoon of comté cheese
- 10g of butter or 1 tablespoon of olive oil
For the soup:
- Chop the onions in dices. I like to feel the onion when having my french onion soup, so I always make sure they have a small but still bite-able size.
- Melt the butter in a pot and once it’s melted add all the onions. Mix well and cook at high temperature until the onions are a bit translucid.
- Once onions are translucid, reduce temperature to medium-low and cover the pot with a lid. Cook for around 20 minutes and stir often (I’d say every 3 minutes you can stir a bit the mix so it doesn’t stick to the bottom).
- Once the 20 minutes are passed, add the flour and mix well, so no crumbs are formed. Cook for one extra minute.
- Add all the broth and mix well. With the same temperature, cover the pot and cook for another 20-25 minutes.
- Once the time is done, serve in bowls and add 2 tablespoons of cheese (the other two tablespoons will be used for “cheese crisps”.
I usually add some baguette to my french onion soup but I did not have any at home and I was too lazy to go out and get some. If you want to add a bit of bread on top of the soup, make sure it’s well toasted and then you can add it once the soup is served in the bowl. Always add the baguette before you add the final layer of “cheese”.
For the cheese crisps :
Traditional french onion soup is put in the oven with a thick layer of cheese and it is grilled in the oven. However, none of my bowls are oven-compatible so I had to get creative. To still have that layer of cheese at the top, I made some “cheese crisps”. Here’s how:
- Pre-heat the oven at 180ºC.
- Place a parchment paper on an oven tray and add a bit of melted butter or olive oil (as you wish), so that the cheese doesn’t get stuck to it.
- To make one cheese crisp: 1 tablespoon of comté cheese and make it in an even layer of cheese. Repeat this for as many cheese crisps as you want. Since I was making two bowls of french onion soup, I made two cheese crisps but I could have added more, or made them bigger so they’d fit the bowl’s size.
- Bake for 8-10 minutes. When arriving to the 7 min mark, monitor closely as it can go from white-ish melted cheese to brown in 3 seconds. I cooked mine for precisely 8 minutes and 45 seconds.
- Serve on top of the soup bowls.
The end result was pretty satisfying. This soup is definitely a no-brainer and if you have a lot of onions and you don’t really know what to do this is an easy option! It’s also very good and a great way to eat veggies and have a nutritious meal.
What’s your favorite soup-based meal? What’s your opinion on french onion soup? Don’t hesitate to tell me if you try the recipe out in the comments section!