French Onion Soup

Rating: 4.05 / 5.00 (139 Votes)

Total time: 1 hour

Servings: 6.0 (servings)



For the French onion soup, prepare a strong, clear beef soup without salt with marrow bones, leg meat and greens. Cut onion into rings and sauté with olive oil, stirring constantly, until the first dark spots appear.

Deglaze with cognac (or brandy, metaxa, whiskey). Then dissolve the roasting mixture with the dry red wine (Zweigelt, Blaufränkisch, French country wine,…). Bring to the boil briefly, add the clear soup and bring to the boil again briefly together with the soup.

Toast the slices of toast. Depending on your preference, use wide or tall ovenproof soup bowls. Add coarse sea salt, freshly ground pepper, ground chili (to taste) to the empty bowl. Pour the soup on top and stir.

Cut the slices of toast so that the entire surface of the soup is covered. Spread the tilsitter on top, which can also extend a little beyond the edge of the bowl.

Put the bowls in the oven without trivets and bake on top heat or grill for about 3-5 minutes. The cheese should turn golden brown. Place shells on the trivets. If any of the French onion soup remains: Save and warm in batches.

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