French Onion Soup: The Epitome Of “Classic”

When the weather starts to cool down it's the perfect time to start making soup recipes, and more warming, comforting foods,perfect for fall days and nights. You'll want to try this "French Onion Soup" recipe, with it's caramelized onions that add so much flavour to the overall richness of the soup, along with the creaminess of the Gruyere and Swiss cheese, it's amazing.

Soup recipes are such a great way to warm up, and the perfect recipe on its own, or as a side dish. Some of the ingredients you will need for this French onion soup recipe include yellow onions thinly chipped, dry white wine (Chardonnay), grated Gruyere, grated Swiss cheese, beef broth, low sodium chicken broth, extra virgin olive oil and French bread. To start you will need to preheat your oven to 400 degrees Fahrenheit. In a Dutch oven or large pot, heat the olive oil over medium low heat and add onions, cover and cook for 20 minutes, stirring occasionally. Place the pot in the oven, with the lid slightly ajar, and cook for one hour, stirring occasionally so the onions cook evenly. Take the pot out of the oven, and put it back on the stove over medium heat. Scrape the bottom dans ides to get all the browned,flavorful bits. Remove from heat, and pour in your large glass of wine, and return to heat and cook for five minutes, giving the recipe enough time to reduce. You'll need ovenproof bowls or ramekins for this soup recipe. Ladle the soup into the bowls and cover with bread and a generous amount of grated gruyere and swiss cheese and place under the broiler until the cheese is melted, serve hot.

Soups can be traced back as far as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers which probably came in the form of clay vessels. Animal hides and watertight baskets of bark or reeds were likely used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.

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