A very traditional authentic French onion soup

• porciones: Serves 4 once or 2 twice

Ingredientes

4 large yellow or pink (the larger yellow onions with a pink tinge) onions, about 2 pounds/1 kg

About 4 tablespoons (60 grams) butter and 1 - 2 tablespoons olive oil, optional

1 rounded tablespoon flour, optional

Ground nutmeg, salt, freshly ground black pepper

6 cups (1 ½ liters) water, a little more as needed or desired

4 slices stale bread or 8 slices baguette, each slice about ½ to ¾-inch thick

5 ½ to 7 ounces (150 to 200 grams) grated hard cheese, comté, gruyère, emmenthal, or a ewe's milk tomme, something flavorful and nutty

Instrucciones

You will need a large heavy pot to cook the onions, a large frying pan to make the croutons, and an ovenproof pot (1 use a 9- inch wide x 3 ½-inch deep (23 x 9-cm) terra cotta risotto dish) or 4/5 individual ovenproof soup bowls.

Peel and thinly slice the onions. Melt about 2 tablespoons butter or a blend of butter and olive oil in a large pot. Add the onion slices and cook over medium heat for 20 to 25 minutes, stirring constantly - it's imperative to stir constantly so the onions don't burn. - until very tender.

Sprinkle on the flour - this is optional and only serves to help the onions color as well as thicken the soup - and continue cooking several minutes until the onions begin to color.

Generously salt and pepper the onions and dust on a good pinch or two of ground nutmeg.

Add the water, stir, bring up to a boil, then lower the heat slightly and allow the soup to cook on a high simmer/low boil for 20 minutes. This will create the broth. Add more water if needed.

While the soup is simmering, make the croutons. If using larger slices of bread from a loaf, cut each large slice into 4 pieces. Melt 2 tablespoons butter in a frying pan or skillet. When sizzling, add the slices of bread and cook, pressing the slices for even browning, and fry until the bottom side is a nice golden brown. Flip over the pieces, add more butter to the pan if needed, and cook until the other side of each slice is golden brown as well.

Remove the pan from the heat and lift the croutons out of the frying pan and place in the ovenproof pot.

Preheat the broiler of your oven.

After 20 minutes or so, taste the onion broth and add more salt and/or pepper as needed. Ladle the onions evenly over the croutons then pour over the soup. Cover the top evenly and generously with the grated cheese. Place under the broiler until the cheese is melted and browned.

Notas

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