Indulge in the rich, savory goodness of Matty Matheson's Onion Soup, a dish that transforms humble ingredients into a luxurious experience! This French classic is not just any soup; it’s a warm embrace in a bowl, bursting with the sweet, caramelized flavor of onions, perfectly paired with a splash of white wine and topped with gooey, melted Gruyère cheese. Whether you’re looking to impress guests or simply treat yourself to a gourmet meal at home, this recipe is your ticket to culinary delight. Ready to elevate your soup game? Let’s dive into the secrets of crafting this irresistible dish!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup white wine
- 1 tablespoon thyme
- Salt and pepper to taste
- French bread, toasted for serving
- Grated Gruyère cheese for topping
Instructions
- Begin by preparing your ingredients. Peel and thinly slice the 4 large onions using a sharp knife, ensuring uniform thickness for even caramelization.
- In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat. The combination of butter and oil prevents the butter from burning.
- Add the sliced onions to the pot, stirring to coat them evenly with the butter and oil mixture. Spread the onions out in an even layer.
- Cook the onions slowly, stirring occasionally, allowing them to caramelize gradually. This process will take approximately 45-50 minutes. The onions should turn a deep golden brown and develop a rich, sweet flavor.
- Once the onions are deeply caramelized, add 1 tablespoon of fresh thyme leaves and season with salt and pepper to taste.
- Pour in 1 cup of white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for 2-3 minutes.
- Add 4 cups of beef broth to the pot, bringing the mixture to a gentle simmer. Let it cook for an additional 10-15 minutes to develop the flavors.
- While the soup is simmering, prepare the bread. Slice French bread and toast it until golden and crisp.
- Preheat your broiler. Ladle the hot onion soup into oven-safe bowls.
- Place a piece of toasted French bread on top of each soup bowl and generously sprinkle grated Gruyère cheese over the bread.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Carefully remove from the broiler and let cool for a minute before serving. The soup will be extremely hot.
- Serve immediately, enjoying the rich, deeply flavored French onion soup with its crispy cheese-topped bread.
Tips
- Slice with Precision: For the best caramelization, ensure your onions are sliced uniformly. A sharp knife will make this task easier and safer.
- Patience is Key: Don’t rush the caramelization process! Cooking the onions slowly over medium-low heat allows their natural sugars to develop, resulting in a deep, rich flavor.
- Deglaze for Depth: When adding the white wine, be sure to scrape the bottom of the pot to incorporate those flavorful browned bits. This step enhances the soup's complexity.
- Choose Quality Ingredients: Use high-quality beef broth and fresh thyme for the best flavor. If possible, opt for homemade broth to elevate the dish even further.
- Perfectly Toasted Bread: Toast your French bread until it’s golden and crisp to provide a delightful contrast to the hot, bubbling soup.
- Watch the Broiler: Keep a close eye on the cheese while it’s under the broiler to prevent burning. You want it bubbly and golden, not charred!
- Serve with Style: For a restaurant-worthy presentation, serve the soup in individual oven-safe bowls and garnish with a sprinkle of fresh thyme or parsley before serving.With these tips, you’ll be well on your way to creating a stunning bowl of Matty Matheson Onion Soup that will have everyone coming back for seconds!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 18g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
