French Onion Soup with Garlic Croutons
As dusk falls over Paris on a crisp autumn evening, the kitchen fills with the warm aroma of caramelized onions. With the Geedel, you can easily prepare large quantities without clutter. Combined with Gruyère cheese and topped with garlic croutons, this classic French onion soup creates a warm, inviting meal perfect for gatherings with friends.
Ingredients
- 3 yellow onions (preferably sweet varieties, in season during autumn and winter)
- 500ml beef broth
- 60g Gruyère cheese (grated)
- 1 baguette
- 25g butter
- ⅛ tsp dried thyme
- ½ tsp salt
- Freshly ground black pepper, to taste
- 2 garlic cloves (minced into a paste)
- 1 tbsp olive oil
Instructions
1. Slicing Onions: A Tear-Free Experience
Peel and quarter the onions, then place them in the feed chute of an onion processor. The deep-chamber design effectively contains the pungent fumes. With a gentle press , you'll achieve uniformly thin onion strands. Process three onions effortlessly—no tears, no mess—as the sliced onions fall neatly into the attached container, keeping your countertop clean.
2. Caramelizing the Onions: The Soul of the Dish
Melt 15g of butter in a skillet over low heat. Add the sliced onions and a pinch of salt (to help release moisture). Sauté patiently for about 20 minutes until the onions turn a rich, deep amber. Stir in dried thyme and black pepper to release their fragrance, then pour in the beef broth. Bring to a boil, reduce the heat, and simmer for 15 minutes to let the flavors meld.
3. Making Garlic Croutons: The Perfect Finishing Touch
Slice the baguette and use the coarse-chopping mode of a vegetable processor to gently press the slices into even 1cm cubes. Combine the remaining butter, garlic paste, and olive oil, then toss with the bread cubes until well coated. Spread them on a baking sheet and bake at 180°C for 8 minutes, until golden and crispy.
4. Bringing It All Together: Tradition Meets Ease
Ladle the onion soup into heatproof bowls. Top with grated Gruyère cheese and bake under a 200°C broiler for about 5 minutes, until the cheese melts and develops enticing golden spots. Remove from the oven and garnish with the freshly baked croutons. The rich, savory soup, paired with the creamy cheese and crispy croutons that soak up the broth, creates a harmonious blend of textures and flavors. Served with a glass of mulled wine, this dish embodies the essence of continental comfort.
Conclusion
The most challenging part of French onion soup—handling tear-inducing onions—is effortlessly solved with an onion processor, while achieving the ideal crouton texture becomes simple with a vegetable chopper. For French cuisine lovers, these aren't just gadgets but essential tools that bring Parisian bistro warmth to your home. With zero fuss and no complex techniques, a lovingly prepared bowl of French onion soup can become this season's heartwarming highlight.
