Lot`s of people will automatically think about frog legs, if you ask them about French cuisine, me included. But as my interests in cooking are constantly growing and I like to expand my knowledge, the frog legs didn`t repel me from exploring the wide range of the French cuisine. Don`t get me wrong, I`ll probably never eat frog legs and much less there would be any cooking of these adorable animals in my kitchen, but there`s still a lot really worth a try. Just think about coq au vin, crepes, moules or their soups.
Actually soup is on the menu today, more specific, French onion soup. This soup traditionally is made out of big Spanish onions and topped of with shredded cheese and toasted bread. I decided to go with a slightly modified version, by using homemade gougères instead of the toasted bread.
The most important thing, whilst cooking this French dish, is to really bring the intense flavour of the onions into the soup. You might ask yourself now, how do I achieve that? Pretty simple, just make sure your onions are sauteed on low temperature for enough time. Remember after this process they shouldn`t be brown. Never burn your onions or this recipe will be a fail.
What you need ( for 2 servings):
- 2 Spanish onions, or just very big white onions
- 50g unsalted butter
- 500ml water
- 400ml white wine
- 2 tablespoons flour, or cornstarch
- 50g grated Gruyère
- 4 homemade gougères, you can find the recipe here
- flat parsley, for decoration
- preheat oven at 220° degrees
- peel and finely chop onions in rings or slices
- melt butter in a pan, add onion rings/slices
- saute onions for maximum 5 minutes, don`t forget stirring, you want them to cook evenly
- deglaze by adding white wine, cook covered on low temperature for 10 more minutes
- add water, cook covered on low temperature for 10 or 15 more minutes
- stir in flour or cornstarch in the middle of cooking time if your soup hasn`t thickened enough for your taste
- pour soup in serving bowls, sprinkle over some grated Gruyère and place two gougères on top of the cheese.
- bake in the oven until cheese is golden brown (approximately 5 to 10 minutes)
- decorate with flat parsley leaves and serve steaming hot
See it`s that simple, which makes this soup a perfect dish for cooking beginners.
You can serve this for your family as an entree or to your guests as a starter and they will love it, especially during these cold days.
Read you soon,