The gooey cheese and crispy bread that top off this traditional French onion soup make this wintery dish irresistable. It’s affordable, easy and rich in flavor- C’est parfait!
The following recipe serves 5, takes 10 minutes to prepare and about an hour and fifteen minutes to cook.
While cooking, it is an opportunity to reflect on the positive contributions of France to modern democracy and Europe, and make a wish that it quickly overcomes its current political turmoil.
Recipe French Onion Soup
Ingredients
- 1 kg onions (5-6 large, thinly sliced)
- 2 tbsp olive oil
- 2 tbsp cow’s butter
- 2 pinches of sugar
- 1 clove of garlic, crushed
- 1.3 liters hot beef stock
- 1/4 cup dry white wine
- 1 bay leaf
- 1 sprig of fresh thyme
- Salt and pepper
For the finishing touch
- 5-6 thin slices of baguette
- 2/3 cup grated Gruyère cheese
- A bit of chives for garnish
Instructions:
- Choose a pot with a thick base. Over medium heat, warm the olive oil and add the sliced onions. Let them cook on medium heat, stirring occasionally, until they soften and become translucent, about 15 minutes. Avoid browning at this stage.
- Increase the heat to medium-high, add the butter in pieces, and continue caramelizing, stirring regularly, for an additional 10–15 minutes until the onions develop a dark golden color.
- Sprinkle 2-3 pinches of sugar and continue caramelizing, stirring for another 10 minutes until the onions take on a nice reddish-golden hue.
- Add the garlic and let it release its aroma for about 1 minute. Deglaze the pot with white wine, scraping the bottom to loosen any browned bits.
- Add the bay leaf and thyme. Pour in the hot beef stock, season with salt and pepper, and cover. Simmer the soup gently for about 30 minutes.
- Remove the herbs, check the seasoning, and keep the soup warm over very low heat while preparing to serve.
For Serving
- Preheat the oven to 200°C (390°F). Place thin slices of baguette on a baking tray lined with parchment paper. Brush them lightly with olive oil.
- Bake in the preheated oven on fan mode for about 6-7 minutes until crispy. Sprinkle the toasted bread with grated Gruyère cheese and return to the oven for a few minutes until the cheese melts.
- Serve the onion soup in bowls, topping each with a slice of toasted baguette with melted Gruyère.
Traditional French Presentation
The traditional method involves dividing the soup into 5-6 ovenproof bowls. Place them on a wire rack or baking tray. Top each bowl of soup with a slice of toasted baguette. Sprinkle generously with Gruyère and bake in the oven at 200°C (390°F) until the cheese melts. Serve steaming hot!
Tips
- For best results, use beef stock or a mix of beef and chicken stock instead of water or vegetable stock. The flavor is truly magical.
- You can use either white or red onions, depending on your preference. Red onions will give the soup a slightly darker color.
- Opt for aged, spicy Gruyère grated coarsely for the perfect finishing touch.
- Proper caramelization is key for the best taste and texture. Spend ample time caramelizing the onions slowly over low heat.
- Avoid boiling on high heat, which would evaporate the liquids too quickly. Once the stock is added, maintain a gentle simmer without vigorous bubbling.
- The soup can be prepared in advance and gratinéed in the oven just before serving.
Enjoy it warm with a glass of wine. It’s no wonder this French recipe is celebrated worldwide!
Original Source (in Greek): Argiro
