Here’s a delicious recipe for Sopa de Cebolla (French Onion Soup) that serves about 4-6 people. This comforting dish features caramelized onions, rich broth, and melted cheese, making it a perfect choice for a cozy dinner or appetizer.
Sopa de Cebolla (French Onion Soup) Recipe
Ingredients
- For the Soup:
- 4 large yellow onions (about 2 pounds), thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional, to enhance caramelization)
- 4 cloves garlic, minced
- 8 cups beef broth (or a mix of beef and chicken broth)
- 1/2 cup dry white wine (optional, can substitute with additional broth)
- 1-2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- For the Toppings:
- 8 slices of French bread or baguette, about 1-inch thick
- 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss cheese)
- Fresh parsley, chopped (for garnish)
Instructions
- Caramelize the Onions:
- In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the sliced onions and stir to coat.
- Sprinkle the salt and sugar (if using) over the onions.
- Cook the onions, stirring frequently, for about 30-40 minutes, or until they are deeply caramelized and golden brown. If the onions begin to stick, you can lower the heat slightly or add a splash of broth to loosen them.
- Add Garlic and Deglaze:
- Once the onions are caramelized, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Let the wine simmer for about 2-3 minutes until slightly reduced.
- Simmer the Broth:
- Add the beef broth, thyme, bay leaf, and Worcestershire sauce (if using) to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes.
- Taste and adjust seasoning with black pepper and more salt if needed. Remove the bay leaf before serving.
- Prepare the Bread:
- While the soup is simmering, preheat your oven to 400°F (200°C).
- Arrange the slices of French bread on a baking sheet. Toast them in the oven for about 5-7 minutes on each side, or until golden and crispy.
- Assemble the Soup:
- Ladle the hot soup into oven-safe bowls or crocks, filling them about three-quarters full.
- Place a slice of toasted bread on top of each bowl of soup, ensuring it covers most of the surface.
- Generously sprinkle the grated Gruyère cheese over the bread, making sure to cover it well.
- Broil the Soup:
- Place the assembled bowls on a baking sheet and transfer them to the oven.
- Broil on high for about 3-5 minutes, or until the cheese is bubbly, golden, and slightly browned. Keep a close eye on it to prevent burning.
- Serve:
- Carefully remove the bowls from the oven (they will be hot!).
- Garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately with a side salad or some extra toasted bread.
Tips for the Perfect Sopa de Cebolla:
- Onion Variety: Yellow onions are traditional for this soup, but you can also use a mix of yellow, white, and red onions for added flavor complexity.
- Slow Cooking: For deeper flavor, you can caramelize the onions slowly over low heat for up to an hour. This method enhances their sweetness.
- Broth Quality: Use good-quality beef broth for the best flavor. You can also make your own broth ahead of time for a richer taste.
- Cheese Alternatives: While Gruyère is classic, feel free to experiment with other cheeses like mozzarella or Fontina if you prefer.
Conclusion
Sopa de Cebolla is a classic dish that warms the heart and soul. Its rich flavors and comforting nature make it a favorite for many. Perfect for a chilly evening or as an elegant starter for a dinner party, this soup is sure to impress your family and friends. Enjoy the delicious layers of flavor and the delightful melt of cheese as you savor each spoonful!
