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Soupe à l'oignon with Goat Cheese & Prosciutto - Image 1

Soupe à l'oignon with Goat Cheese & Prosciutto

French cuisine
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Soupe à l'oignon with Goat Cheese & Prosciutto

  1. Other Soups & Stews

Prep: 20 min • Cook: 70 min. An elegant variation of French onion soup featuring intensely caramelized onions in a rich beef broth, crowned with a toasted baguette, creamy goat cheese, and crispy prosciutto for a delightful textural and flavor contrast.

Preparation time
20 min
Cooking time
1 hr 10 min
Total time
1 hr 30 min
Servings
6
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

  • 5lb onions(yellow, thinly sliced)
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 3 pcs garlic(cloves, minced)
  • 6 cup beef broth(good quality)
  • 1 cup dry white wine
  • 2 tbsp cognac or brandy(optional)
  • 1 tsp fresh thyme(chopped)
  • 1 pc bay leaf
  • 1 pc baguette(sliced into 1-inch thick rounds)
  • 4oz goat cheese(crumbled)
  • 4oz prosciutto(thinly sliced)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Caramelizing Onions

  1. In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
  2. Cook slowly, stirring occasionally, for 45-60 minutes, until the onions are deeply golden brown and caramelized. Be patient, this step is crucial for flavor.
  3. Add minced garlic and cook for another 2 minutes until fragrant.

Building the Soup

  1. Increase heat to medium-high. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot (deglaze).
  2. Let the wine reduce by half, about 5 minutes. Stir in the beef broth, fresh thyme, and bay leaf.
  3. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld. If using, stir in the cognac or brandy during the last few minutes of simmering.
  4. Remove the bay leaf. Season with salt and pepper to taste.

Preparing Toppings

  1. While the soup simmers, preheat your oven to 375°F (190°C).
  2. Place the prosciutto slices on a baking sheet and bake for 8-10 minutes, or until crispy. Drain on paper towels and crumble.
  3. Arrange baguette slices on a separate baking sheet. Toast in the oven for 5-7 minutes, until lightly golden. Top each toasted baguette slice with crumbled goat cheese.
  4. Return the baguette slices with goat cheese to the oven for another 2-3 minutes, until the cheese is slightly warmed and softened.

Serving

  1. Ladle the hot soup into oven-safe bowls. Carefully place one or two goat cheese toasts on top of each serving.
  2. Garnish with crispy prosciutto before serving.

Nutrition

Servings
6
Serving size (imperial)
13.5 fl oz
NutrientPer servingPer 100 mlTotal (6 servings)
Calories450.5 kcal112.6 kcal2,703 kcal
Protein20.2 g5.1 g121.2 g
Fat25.8 g6.5 g154.8 g
Carbs35.3 g8.8 g211.8 g

Tips

  • The secret to great French onion soup is patience; don't rush the caramelization of the onions.
  • Slice onions uniformly for even cooking. A mandoline can help achieve this quickly and precisely.
  • For an authentic touch, use individual oven-safe crocks for serving and broil briefly until the chee

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