Ingrédients pour French Onion Soup The Cook's Illustrated Way
- Unsalted Butter
- Yellow Onions
- 1 1/2 teaspoons salt
- 1/4 cup water + 2 cups water
- 2 tablespoons balsamic vinegar
- Low Sodium Chicken Broth
- Beef Broth
- Dry Red Wine
- Fresh Thyme
- 1 bay leaf
- Fresh Parsley Leaves
- Ground Black Pepper
- Crouton
- 1 baguette, sliced 1/2-inch thick
- 4 ounces Swiss cheese, sliced
- About 8 tablespoons grated Asiago cheese
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Comment préparer French Onion Soup The Cook's Illustrated Way
- **Prepare the Onions:** Preheat oven to 400°F (200°C). Generously spray a heavy-bottomed, large Dutch oven (at least 6 quarts) with nonstick cooking spray. Add 4 tablespoons (1/2 stick) unsalted butter, 3 pounds yellow or red onions, thinly sliced, and 1 teaspoon salt to the pot.
- **Oven Roast the Onions:** Cover the Dutch oven and roast for 1 hour. Remove from oven, stir the onions thoroughly, scraping the bottom and sides of the pot. Return to the oven, slightly ajar the lid, and continue roasting for 1 1/2 to 1 3/4 hours, stirring and scraping every 30 minutes.
- **Caramelize the Onions:** Carefully remove the pot from the oven and place it over medium-high heat on the stovetop. Using oven mitts, cook the onions, stirring frequently and scraping the bottom and sides, until the liquid evaporates and the onions begin to brown deeply (15-20 minutes). Reduce heat to medium if browning too quickly.
- **Deglaze the Pot:** Continue cooking, stirring frequently, until the pot bottom is coated with a dark crust (6-8 minutes). Stir in 1/4 cup water, scraping the bottom to loosen the crust, and cook until the water evaporates and another dark crust forms (6-8 minutes). Repeat the deglazing process 2-3 more times, until the onions are very dark brown.
- **Build the Soup:** Stir in 1 cup dry red wine, 2 tablespoons balsamic vinegar, and cook until the wine evaporates (about 5 minutes). Add 4 cups Swanson Certified Organic Free Range Chicken Broth, 2 cups Pacific Beef Broth (or substitute broths), 2 cups water, 2 sprigs fresh thyme, 1 bay leaf, 1/4 cup chopped fresh parsley, and 1/2 teaspoon salt. Scrape up any remaining browned bits.
- **Simmer the Soup:** Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 30 minutes. Remove and discard the herbs. Season with salt and pepper to taste.
- **Make the Croutons:** While the soup simmers, preheat oven to 400°F (200°C). Arrange 1 baguette, sliced 1/2-inch thick, in a single layer on a baking sheet. Bake until dry, crisp, and golden (about 10 minutes). Set aside.
- **Broil and Serve:** Adjust oven rack 4-6 inches from the broiler and preheat. Place oven-safe soup bowls or crocks on a rimmed baking sheet. Fill each with about 1 1/2 cups of soup. Top with 2 toasted baguette slices per bowl. Divide 4 ounces Swiss cheese slices, laying them on the bread. Sprinkle with 2 tablespoons grated Asiago cheese per bowl. Broil until the cheese is melted, bubbly, and browned (7-10 minutes). If using regular bowls, broil the cheese and toasts separately, then add to the soup.
- **Cool and Enjoy:** Cool for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
46g
Fat
43g
Carbs
38g
