ONION SOUP
- Chef wilson
- May 15
- 2 min read
Updated: May 20
A timeless French onion soup crafted with deeply caramelized onions simmered in a rich, savory broth and topped with a blanket of melted cheese. Baked until golden and bubbling, then garnished with delicate thyme and sweet caramelized onions, each spoonful delivers warmth, complexity, and understated elegance.
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
White oinion | 2 | kg |
Red onion | 1 | kg |
Unsalted butter | 100 | gm |
Olive oil | 100 | gm |
Garlic | 20 | gm |
vegetable stock | 3 | ltr |
Demi grass powder | 70 | gm |
Fresh thyme | 7 | springs |
Bay leaf | 5 | pc |
Salt | 16 | gm |
Black Pepper | 4 | gm |
Baguette slice | ||
Gruyere cheese ( other ) | ||
PREPARATION METHOD AND PROCEDURE
PREPARING THE ONIONS
Slice the onions thinly and evenly to ensure consistent caramelization.
CARAMELIZING THE ONIONS
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat.
Add the sliced onions and cook slowly, stirring regularly until deeply golden and sweet.
Reserve a small portion of the caramelized onions for the final garnish.
BUILDING THE SOUP BASE
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and stir well.
Cook for 2 minutes to remove the raw flour taste.
Stir in the demi-glace and mix thoroughly until fully incorporated into the onion mixture
Deglaze with vegetable stock and reduce slightly.
SIMMERING THE BROTH
Bring to a gentle boil, then reduce the heat and simmer for 30 minutes.
Season with salt and black pepper.
Remove the thyme sprigs and bay leaves.
PLATING
Ladle the hot soup into ovenproof matte black bowls.
Place toasted baguette slices on top.
Cover generously with grated Gruyère cheese.
BAKING
Broil or bake at 220°C until the cheese is melted, golden, and bubbling
FINAL PLATING
NOTE
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