2000s Recipes + Menus
French Red Onion Soup
Serves 4 (first course or light main course)
- Active time:20 min
- Start to finish:45 min
September 2008
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness. For more recipes inspired by the City of Light, visit our Paris City Guide.
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 2 whole star anise
- 6 black peppercorns
- 2 lb red onions, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1/2 cup dry red wine
- 4 (1-inch-thick) slices of baguette
- 2 cups coarsely grated Manchego or Gruyère (6 to 7 oz)
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Bring broth, water, spices, and 1/2 tsp salt to a boil. Remove from heat and let steep 15 minutes.
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Meanwhile, cook onions in oil with 1/4 tsp salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
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Preheat broiler.
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Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.
- Keywords
- melissa roberts,
- soup,
- starter,
- french,
- onion
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