Description: French Onion Soup, known as “Soupe à l’Oignon” in French, is a hearty and flavorful soup made primarily with onions, beef broth, and topped with toasted bread and melted cheese. The onions are typically caramelized to a rich, deep brown color, imparting a sweet and savory flavor to the broth. The soup is often served in individual crocks or bowls, with a slice of baguette or French bread placed on top and covered with melted Gruyère or Emmental cheese.
History: French Onion Soup has ancient origins, with variations of onion soups being consumed in France as far back as the Roman era. However, the modern version of French Onion Soup, as we know it today, likely originated in Paris in the 18th century. Onions were readily available and affordable, making onion soup a popular dish among the working class. Over time, the soup gained popularity and evolved into a classic French dish enjoyed by people of all social classes.
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Serving Size: Serves 4
Ingredients:
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 4 slices of baguette or French bread
- 1-2 cups grated Gruyère or Swiss cheese
Instructions:
- Caramelize the Onions:
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 45 minutes to 1 hour.
- Sprinkle the sugar over the onions to help with the caramelization process.
- Season the onions with salt and pepper to taste.
- Simmer the Soup:
- Once the onions are caramelized, add the beef broth and red wine (if using) to the pot.
- Bring the soup to a simmer and let it cook for an additional 20-30 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning with salt and pepper if needed.
- Toast the Bread:
- Preheat your oven’s broiler.
- Place the slices of baguette or French bread on a baking sheet and toast them under the broiler until they are golden brown and crispy on both sides.
- Assemble and Serve:
- Ladle the hot soup into oven-safe bowls.
- Place a slice of toasted bread on top of each bowl of soup.
- Sprinkle a generous amount of grated Gruyère or Swiss cheese over the bread.
- Place the bowls of soup under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Carefully remove the bowls from the oven and serve hot.