SOUPE À L'OIGNON Recipe

Name: Absinthe Brasserie & Bars SOUPE À L'OIGNON Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups Beef stock; 4 cups Yellow onions; 4 tbs Butter; 2 tbs Olive oil; 3 cloves Garlic cloves; 4 sprigs Thyme sprigs; 1 leaf Bay leaf; to taste Salt; to taste Black pepper; 1 whole Baguette; 2 tbs Olive oil; 1 tsp Garlic powder; 1 cup Gruyère cheese; 1 cup Emmental cheese

Inspired by Absinthe Brasserie & Bar

Time1h 30m

Serves4

Rich Beef Stock, Croutons, Gruyere & Emmental Cheese Gratinèe

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Ingredients

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Soup Base

6 cups Beef stock

4 cups Yellow onions

4 tbs Butter

2 tbs olive oil

3 cloves Garlic cloves

4 sprigs Thyme sprigs

1 leaf Bay leaf

to taste Celtic sea salt

to taste black pepper

Croutons

1 whole Baguette

2 tbs olive oil

1 tsp Watkins garlic powder

Cheese Topping

1 cup Gruyère cheese

1 cup Emmental cheese

Method

Preparing the Soup

Caramelize the Onions

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized (about 30-40 minutes).

Add Aromatics

Add minced garlic, thyme, bay leaf, salt, and pepper to the pot. Cook for an additional 5 minutes.

Add Stock

Pour in the beef stock and bring to a simmer. Let it cook for another 20-30 minutes to develop flavors.

Making the Croutons

Prepare the Baguette

Preheat your oven to 375°F (190°C). Slice the baguette into 1-inch pieces and place them on a baking sheet.

Season and Bake

Drizzle olive oil over the bread and sprinkle with garlic powder. Bake for about 10-15 minutes until golden and crispy.

Assembling the Soup

Combine and Top

Ladle the soup into oven-safe bowls. Top each bowl with croutons and a mixture of Gruyère and Emmental cheese.

Broil

Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden.