Onion soup: a traditional French first course recipe

We offer you to cook a classic French onion soup: thick, rich, and incredibly tasty.

Ingredients:

– 1 kg of onions, cut into half rings

– 50 grams of butter

– 1 tbsp of sugar

– 2 tsp of salt

– 3 tbsp of flour

– 200 ml of white dry wine

– 1.5 liters of good chicken or beef broth

– 50 ml of cognac

– Ground black pepper

For serving:

4 slices of rustic loose bread

100 grams of semi-hard cheese (Conte, Gruyere, Emmenthal, or other).

Method of preparation:

1. Melt the butter, add the onion, salt, and sugar. Simmer over low heat, stirring constantly, until the onions are golden brown.

2. Sprinkle the onion with flour and fry for 2-3 minutes, stirring.

3. Pour in the wine and bring to a boil over medium heat, and cook until the wine is almost completely evaporated.

4. Pour in the broth, stir and cook the soup for about 40-50 minutes over low heat, covered. Pour in the cognac and bring to a boil.

Croutons:

1. Preheat the oven to 180 ᵒC. Grate cheese on the bread and place it on a baking sheet. Bake until the cheese is golden brown.

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