It is official: summer is over and autumn is here. Colorful leaves decorate the streets of Dusseldorf and there is a crispness in the air. All this signals that the time to prepare hot soups is once again upon us! There are so many different kinds and I am always testing new recipes to warm my body and spirit. Luckily, I work with a chef who seems to have a never ending list of recommendations. The latest recommendation from Breidenbacher Hof’s Executive Chef Philipp? The classic, French Onion Soup.
While I was of course familiar with the soup, I had never ventured to make it. Fortunately, Chef Philipp’s recipe was easy to follow. And the results? Absolutely the perfect fall kick-off! Why don’t you try it for yourself?
French Onion Soup (4 servings)
- 500 g large onion
- 2 tablespoons of butter
- 100 ml Brandy
- 100 ml Noilly Prat
- 100 ml dry white wine
- 1 l broth
- 4 small slices of baguette
- 100 g Gruyère (Swiss cheese)
- 1 bay leaf
- Salt and pepper
Begin by peeling the onions (trust me, the tears are worth it!). The half the onion and cut it down into thin slices. Then, add the butter and onions to a pot (must be large enough for the soup as a whole) and cook over medium heat until the onions begin to caramelize.
Now, deglaze the onions with the brandy, Noilly Prat and white wine. Follow with the broth and the bay leaf, bringing the liquid to a boil and then simmering for about 20 minutes.
Heat the oven to 200°C and toast the baguette slices. (After toasting, leave the oven on for the final step!)
Season the soup with salt and pepper to taste and transfer to individual oven safe bowls.
Add cheese to each of the toasted baguette slices and place one in each bowl. Place each bowl in the heated oven allowing the soup and toast to heat until the cheese is melted and golden.
“C’est ҫa!” Have fun trying the recipe and enjoy this take on French Onion Soup!