French Onion Soup 法式洋蔥湯
法式洋蔥湯以洋蔥的天然甜味為主角，慢火炒至焦糖化，再加入白酒與上湯煮成濃郁湯底。配上香脆芝士麵包片，一口暖入心，最適合寒冷天氣享用。A classic French Onion Soup made with caramelized onions, white wine, and rich stock, topped with cheesy toasted baguette slices. Comforting, savoury, and perfect for chilly days.
Ingredients
Soup base 湯底
- 2 nos. 洋蔥 Onions
- 2 teaspoon 砂糖 Sugar
- 3 teaspoon 麵粉 Plain flour
- 1 teaspoon 蒜泥 Garlic paste
- 1 sprig 乾百里香 Thyme
- ¼ cup 白酒 White wine
- 2 cups 上湯 Stock
Croutons for topping
- 法包 Baguette sliced
- Olive Oil 橄欖油
- 蒜泥 Garlic paste
- 芝士 Cheese Gruyère / Mozzarella
Instructions
- 以橄欖油炒香洋蔥，用中小火慢煮約 20 分鐘，直至洋蔥變軟並呈透明焦糖色。
- 加入蒜泥拌炒，再加入砂糖炒約 1 分鐘。
- 離火，加入麵粉炒勻成糊狀。
- 回火，倒入白酒、上湯及百里香，煮滾後轉小火。
- 改以小火煮約 25 分鐘。
- 同時預備烤麵包片，將法包塗上橄欖油、蒜泥及芝士，放入焗爐烤至金黃。
- 將湯盛入碗中，放上烤好的芝士法包，放入焗爐再焗 5 分鐘。趁熱享用。
- Sauté onions slowly in olive oil for about 20 minutes until soft and golden brown.
- Add garlic paste, then sugar, and cook for another minute.
- Remove from heat and stir in flour to form a light roux.
- Return to heat, add white wine, stock, and thyme; bring to a boil.
- Simmer gently for about 25 minutes.
- For the croutons, brush baguette slices with olive oil, garlic, and top with cheese. Bake until golden.
- Ladle soup into oven-proof bowls, top with the cheesy toast, and bake for 5 minutes. Serve hot.
Notes
Yves Tips
洋蔥一定要炒至焦糖色，湯底才會香甜濃郁。
上湯可用雞、牛或魚湯均可。
加少許白酒能令味道更立體。
Take your time caramelizing the onions — that’s where the magic happens! You can use chicken, beef, or fish stock. A splash of wine adds depth and aroma.