Classic french onion soup
Ingredients
5 large yellow onions, thinly sliced 3 tbsp unsalted butter 1 tbsp olive oil 1 tsp sugar 2 tsp salt 1/4 tsp black pepper 3 tbsp all-purpose flour 1 cup dry white wine (optional) 6 cups water 3 tsp Maraqah Vegetable Stock Base 1 tsp fresh thyme (or 1/2 tsp dried thyme) 1 bay leaf 1 baguette, sliced into rounds 2 cups grated Gruyère cheese
Method
1. Caramelize the Onions:
In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt.
Cook, stirring occasionally, for 30–40 minutes until the onions are deeply golden and caramelized. Reduce the heat if needed to avoid burning.
2. Add the Flour and Deglaze:
Stir in the flour and cook for 1–2 minutes to remove the raw taste.
Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits at the bottom. Cook for 2 minutes to let the alcohol evaporate.
3. Prepare the Stock:
In a separate bowl, dissolve the Maraqah Vegetable Stock Base in 6 cups of water. Add this stock to the pot along with the thyme and bay leaf.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Adjust seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.
5. Prepare the Topping:
Preheat your oven's broiler. Toast the baguette slices until lightly crisp.
Place the toasted baguette slices on a baking tray, sprinkle with grated Gruyère cheese, and broil until the cheese is melted and bubbly.
6. Assemble and Serve:
Ladle the hot soup into oven-safe bowls, place a cheese-topped baguette slice on each, and broil for an additional 2–3 minutes until the cheese is golden and bubbly.
Serve immediately and enjoy the comforting richness of this classic French Onion Soup!
This recipe, elevated with Maraqah Vegetable Stock Base, provides deep, hearty flavors while staying true to its classic roots.
