@god.1ee: I don't know what other fandom to make videos with... | Classic French Onion Soup Ingredients * Yellow onions — 1 kg * Butter — 50 g * Vegetable oil — 1 tbsp * Rich beef broth — 1.2 L * Dry white wine — 150 ml * All-purpose flour — 1 heaping tbsp * French baguette — 1 pc * Gruyère cheese (or Emmental, Parmesan) — 150 g * Fresh thyme — 3–4 sprigs * Bay leaf — 1 pc * Salt, freshly ground black pepper — to taste * Sugar — 0.5 tsp Step-by-Step Instructions 1. Preparing the Onions Peel all the onions. Cut each onion in half, then slice thinly into half-rings along the fibers (from stem to root) so the onions hold their shape during long cooking. 2. Sweating the Onions In a deep, heavy-bottomed pot or Dutch oven, melt the butter together with the vegetable oil. Add all the onions. Cook over medium heat, stirring constantly, for about 10 minutes until the onions reduce in volume and soften. 3. Deep Caramelization Reduce the heat to low. Add a pinch of salt and the sugar (to aid caramelization). Cook the onions, stirring every 3–5 minutes, for 40–50 minutes. The onions should turn a deep amber-brown color and become very sweet. If they start to stick, add 1 tablespoon of water and scrape the browned bits off the bottom. 4. Thickening Sprinkle the caramelized onions with flour and mix thoroughly. Cook, stirring continuously, for 2 minutes to remove the raw flour taste. 5. Deglazing Pour the dry white wine into the pot. Increase the heat to medium. Scrape up all the browned bits from the bottom of the pot and simmer the wine for 2–3 minutes until the alcohol smell evaporates. 6. Simmering the Soup Pour in the hot beef broth. Add the thyme sprigs and bay leaf. Bring to a boil, reduce the heat to low, cover partially, and simmer for 20–25 minutes. Remove the thyme and bay leaf. Season with black pepper and additional salt if needed. 7. Making the Croutons While the soup is simmering, slice the baguette into 1.5–2 cm thick slices. Toast them in the oven at 180°C or in a dry skillet until lightly golden on both sides. Finely or medium grate the cheese. 8. Baking and Serving Preheat the oven's broiler to 200°C. Ladle the hot soup into oven-safe bowls or ramekins. Place 1–2 slices of toasted baguette on top of each bowl (they should float on the surface). Generously cover the bread and the surrounding soup with the grated cheese. Place the bowls under the broiler for 4–6 minutes, until the cheese is completely melted, bubbling, and golden-brown. Serve immediately. #khol #ymthah #youmakethishouseahome #visualnovel #rek

:: Godie🪦

Open In TikTok:

Region: UA

Sunday 19 July 2026 17:15:29 GMT