How to cook onion soup

How to make onion soup… There are few differences between French onion soup and English onion soup, but they mostly depend on what region the recipe was created. For instance, the English version often includes less beef broth or white wine than its continental counterpart, which tastes sweeter because it’s made with red onions. The best versions of both soups include garlic, salt, pepper, milk or cream and fresh thyme. Beef broth is more commonly used in French recipes, whereas English recipes might use chicken stock or beef stock. Many of the differences depend on the cook and what they feel like that day!

The most important thing to remember is that both soups taste delicious and it’s really hard to get them wrong if you follow a basic recipe.

The taste of Pumpkin soup in the autumn is a classic. It’s nutritious, thick, and easy to eat. Some squashes will take longer to cook than others, so keep an eye on them while they’re cooking to make sure that they don’t overcook and get too hard for the creamiest soup texture.

In our version, we use a little double cream for added richness, but you may substitute coconut milk if you don’t want to use dairy. If you’re going vegetarian, simply replace the vegetable stock instead. We also keep the amount of salt to a minimum in this dish but don’t limit yourself from using your own favourite herbs and spices: pumpkin compliments both sweet and savoury tastes nicely.

Onion Soup

Onion Soup

The history of this dish began during the 1800s in France when it was served as a starter for soups or boiled down until all water had been removed. It wasn't until much later that the recipe would transform into what we know today: a mix between soups and stews that often contains bread (crusty or soaked) toasted on top after the cooking process has finished.
In this recipe we will be making French Onion Soup
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine English, French
Servings 4
Calories 620 kcal

Ingredients
  

  • 50 g Butter
  • 1 tbsp Olive oil
  • 1 Kg Onions, thinly sliced
  • 1 tsp Sugar
  • 4 Garlic cloves, thinly sliced
  • 2 tbsp Plain flour
  • 250 ml Dry white wine
  • 1.3 L Beef stock
  • 1 tsp Worcestershire sauce (optional)
  • Baguette slices
  • 140g gruyère, finely grated

Instructions
 

  • In a large heavy-bottomed pan, combine the butter and olive oil. Add the onions and cook with the lid on for 10 minutes until soft.
  • Pour in the sugar and cook for another 20 minutes, stirring frequently, until golden. When pinched between your fingers, the onions should be completely golden, and soft.
  • When the onions have been cooking for 20 minutes, add in the garlic cloves and stir well. Sprinkle in the flour and mix thoroughly.
  • Add the wine and gradually pour in the beef stock. Cover and simmer for 15-20 minutes, stirring occasionally.
  • Season to taste, add a dash of worcester sause (optional)
  • Toast the bread, then ladle the soup into bowls.
  • Put a slice of toast on top of the bowls of soup, then add the gruyère. Grill until melted

Notes

Both the French and English versions include a generous slice of crusty bread and gooey, melting cheese. If one didn't, it would be fighting an unwinnable battle in the world of soup. French onion soup, naturally, requires French bread or a baguette while English onion soup is satisfied with any type of bread.
The French prefer Gruyere, Emmental, and/or Swiss cheese for their cheese. According to Real Swiss Cheese, these are nutty-tasting cheeses that melt easily. Cheddar cheese is generally used in English onion soup because it originated in England but is now manufactured all over the world. In either event, the cheese should be placed on the bread and allowed to melt into a gooey puddle of dairy deliciousness.
Nutrition Disclaimer

Nutrition

Serving: 250gCalories: 620kcalCarbohydrates: 59gProtein: 26gFat: 26gSaturated Fat: 15gFiber: 9gSugar: 17g
Keyword Recipe, Soup
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Oliver Wright

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