We love pairing this soupe à l’oignon with our tradition Chardonnay 2021 as it makes the perfect fall dish. You can find more photos of the making of this recipe on our website in the recipes section. Please share some pictures and comments with us. Bon appétit !
Ingredients
- 5 or 6 large yellow onions, finely chopped ( I use a mandolin)
- 3 tablespoons butter
- 2 tablespoons canola oil 3 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup (125 ml) dry white wine or rosé
- 6 cups (1500 ml) beef or chicken broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs thyme
- Salt and pepper to taste
- A baguette
- Gruyere for gratin
Directions
In a large pot, melt butter and add oil over medium-high heat. Then add onions and sauté until nicely browned and caramelized. About 30 minutes, stirring regularly.
Add garlic and sauté for one minute.
Add flour and cook for one minute.
Add white wine to deglaze and use a wooden spoon to mix well. 5.
Add broth, Worcestershire sauce, bay leaf and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes
Season with salt and pepper. Remove thyme and bay leaf.
Preheat oven to 400°F (200°C).
Cut baguette into slices and place on a baking sheet. Brown for 6 to 8 minutes and set aside
Turn oven to broil.
Ladle soup into ovenproof bowls. Add a piece of bread and some grated cheese on top of the bread.
Brown for 2 to 4 minutes.
Serve!
You can also keep the soup and present it in the bowls later.
