Teresa's Recipes
Enhanced Onion and Gouda Soup
Experience the warmth and comfort of this delightful Onion and Gouda Soup, a modern twist on the classic French onion soup. Richly caramelized onions meld beautifully with the nutty, creamy Gouda cheese, creating a rich, velvety texture that’s perfect for chilly evenings. Served with toasted French bread, this soup is not only delicious but also brings a touch of elegance to your dining table. A dish with roots dating back to the 18th century, French onion soup has evolved over time, and this Gouda version adds a unique depth of flavor that you won't want to miss.
Ingredients
- 2 tablespoons Unsalted butter
- 4 large, thinly sliced Yellow onions
- 3 cloves, minced Garlic
- 2 tablespoons All-purpose flour
- 4 cups Beef broth
- 1 cup Dry white wine
- 1 teaspoon, dried or 1 tablespoon fresh Thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 cup, grated Gouda cheese
- 4 slices, for toasting French bread
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 15g
- Carbs: 35g
- Protein: 10g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced onions and minced garlic, cooking until the onions are caramelized and golden brown, about 15-20 minutes. Stir frequently to avoid burning.
- Sprinkle the flour over the onions and garlic, stirring to coat evenly. This will help thicken the soup.
- Pour in the beef broth and white wine, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 minutes to develop the flavors.
- Preheat your oven to 350°F (175°C).
- Place the French bread slices on a baking sheet and toast them in the oven for about 5 minutes, or until they are lightly golden.
- Once the soup has simmered, remove the bay leaf and discard it.
- Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you can use a regular blender, blending in batches if necessary.
- Return the pureed soup to the pot and stir in the grated Gouda cheese until it melts and is well combined.
- Ladle the soup into bowls and serve immediately with the toasted French bread slices on the side.
Tips
- For a vegetarian option, substitute beef broth with vegetable broth.
- Experiment with different cheeses; Gruyère or fontina can also add a unique flavor.
- Add a splash of balsamic vinegar for a tangy twist.