This a very yummy and comforting soup especially for the winter days. But I was craving for it, so made it again. This recipe is a kind of one-pot meal. Traditional French onion soup is made with beef stock, slow-cooked caramelized onions, French bread, gruyere, and parmesan cheese. I changed the recipe a little bit from the classic French onion soup according to my taste bud. I used chicken broth and slow-cooked caramelized onions, puff pastry, eggs, mozzarella cheese, and hot chili sauce. For vegetarians, you can use veggie broth and you may put a piece of toasted bread instead of egg.
Prep Time: 15 minutes Cooking Time: 80 minutes
6 cups chicken broth/ vegetable broth
4 lbs of large onions (Chop the onions)
2 teaspoons Worcestershire sauce
2 teaspoons hot chili sauce
2 cloves garlic
2 fresh bay leaves
3-4 thyme sprigs
1 carrot sliced
salt and pepper
1 packet puff pastry
3 tablespoons all-purpose flour
6 tablespoon butter
1 cup mozzarella cheese
1/2 cup white wine
To make broth you will need this ----
The first, need to make the broth. Soup will only be as delicious if the broth is yummy. This soup traditionally is made with beef stock, I am making it with chicken broth. For vegetarian recipes use the veggie broth.
The first step of making traditional French onion soup is to transform the broth into a delicious base. To do so, put 6 cups of chicken broth, carrots, smashed garlic, thyme sprigs,
Worcestershire sauce, hot chili sauce, and bay leaves in a large pot and bring it to a boil, and put it on simmer for at least 15 to 20 mins. Until the broth gets infused with all the spices and gets a little concentrate and flavorful.
The next step is to cook that big pile of raw onions into the moderate amount of caramelized onions that will the body of this soup. Caramelization is really simple, but it takes a lot of time. You need to cook on medium heat no hurry or cheating on this. This will develop the basic flavor of the soup.
To caramelize the onion, melt the butter in a large pot over medium heat and add onions, and stir and cook slowly in the butter. You need to stir occasionally in every 3 to 4 mins interval. Do this, until the onion turns golden brown. Repeat for another 5 more minutes, then give them a good stir until the onions have caramelized into a rich brown color. Add the flour and cook with the caramelized onion for 2 to 3 mins. Then stir in a half cup of wine to fully deglaze the bottom of the pan.
Next seave the broth and pour it into this caramelized onion and mix it properly. Bring it to a boil and check the seasoning, if in case it needs more salt and ground pepper. Then put the soup into individual oven-safe bowls or crock pots.
Next preheat the oven to 450 degrees.
Take out the pastry from the freezer and leave it on the countertop for 30 mins.
Crack an egg and put it on top of the soup. Then add mozzarella cheese on it and cover it with rolled puff pastry sheet and bake it for approximately 20 mins or until the puff pastry is golden brown.
Take it out from the oven and let it cool down a little, then serve warm this delicious French onion soup.