Soupe à l'oignon
Indulge in a bowl of comforting onion soup that’s bubbling with flavor! This classic dish features caramelized onions, a splash of robust wine, and a generous layer of melted cheese that creates a delightful crust. Perfect for cozy gatherings, this recipe will warm your heart and tantalize your taste buds!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- des oignons fritsoptional
- un peu d'ailoptional
- 1 kg d'oignons (2.21 lbs)
🥩Meat & Seafood(1)
- un consommé de volaille
🥛Dairy & Eggs(2)
- 100 grammes de beurre (0.22 lbs)
- un mélange de fromage, émental, gruyère, comté, un temps pour temps. 50, 50, 50
🫙Pantry Staples(1)
- une belle miche de pain de campagne
🧂Spices & Seasonings(3)
- un peu de laurieroptional
- la muscade
- un peu de thymoptional
🍯Sauces & Condiments(3)
- une cuillère à soupe de vinaigre de pomme (15 ml)
- du miso blanc
- 100 grammes de vin blanc (0.22 lbs)
📦Other(1)
- 80 grammes de porto blanc (0.18 lbs)optional
Nutrition (per serving)
Calories
762
Protein
24g
Carbs
78g
Fat
36g
👨🍳 Instructions
- 1
Émincer les oignons.
- 2
Faire suer les oignons dans le beurre.
- 3
Déglacer avec le vin blanc, le vinaigre de cidre et le porto blanc.
- 4
Ajouter le miso, verser le bouillon et ajouter le thym et le laurier.
- 5
Laisser mijoter pendant 30 minutes.
- 6
Rectifier l'assaisonnement avec du sel et du poivre.
- 7
Préparer la croûte avec le pain et le fromage.
- 8
Mettre au four à 200 degrés pour gratiner.
💡 Pro Tips
- ✓Slice onions to 3-4mm thickness and sweat at 160-170°F (70-75°C) for 25-30 minutes without browning to maximize quercetin breakdown into sweet-tasting compounds while preventing Maillard reaction.technique3-4mm thickness, 160-170°F, 25-30 minutes
- ✓Deglaze with acidic components (wine, vinegar, porto) at 180°F (82°C) minimum to denature proteins in fond and dissolve caramelized sugars; the 100g wine + 80g porto + 1 tbsp vinegar ratio (1.3:1 alcohol-to-acid) balances caramelization and brightness.technique180°F, 1.3:1 alcohol-to-acid ratio
- ✓Add white miso (8-12g per liter of broth, approximately 1-1.5% by weight) after deglazing but before simmering because heat above 160°F (70°C) destroys umami-producing enzymes; add it during the last 5 minutes of the 30-minute simmer instead.timing1-1.5% miso by weight, add in final 5 minutes
- ✓Toast bread slices at 375°F (190°C) for 4-5 minutes before topping with cheese blend (equal parts Emmental/Gruyère/Comté ≈150g total) to evaporate surface moisture; this prevents soggy crusts and ensures crispy exterior while cheese melts into soup underneath.equipment375°F, 4-5 minutes pre-toast, then broil at 425°F until cheese browns
- ✓Broil finished soup at 425°F (220°C) for 3-4 minutes instead of baking at 200°C because high radiant heat triggers Maillard browning in the cheese layer while soup remains at safe serving temperature (160-165°F/71-74°C).timing425°F broil for 3-4 minutes (vs. 200°C bake)
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