There's a certain magic to French cuisine that has enchanted food enthusiasts around the globe for centuries. While many of us dream of sitting in a quaint Parisian café, savouring a steaming bowl of authentic French onion soup, few realise just how simple it is to bring that dream to life in our own kitchens. This delightful dish, brimming with deeply caramelised onions, hearty broth, and gooey cheese, is both rich in flavour and tradition.
French onion soup, or "soupe à l'oignon gratinée," as it’s known in France, has humble beginnings. Originating in Lyon, it was originally a peasant dish made from basic ingredients, including onions, stock, and stale bread. The key to mastering this classic lies in the caramelization of the onions, a process that transforms their sharpness into a deep, sweet, and savoury flavour profile.
To make your own French onion soup, you’ll need:
- 6 large yellow onions
- 60 grammes of unsalted butter
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of flour
- 1.5 litres of beef broth (or vegetable broth for a vegetarian version)
- 250 millilitres of dry white wine
- 1 bay leaf
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and black pepper to taste
- 1 baguette, sliced and toasted
- 200 grammes of grated Gruyère cheese
Start by preparing your onions. Peel, halve, and thinly slice them. The choice of onions can affect the final taste of your dish; yellow onions are traditional, but you can use white or a mix of both for a more complex flavour.
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they become soft and translucent. This should take about 10 minutes. Sprinkling the sugar over the onions at this stage can help with the browning process.
Continue to cook the onions over medium-low heat, stirring often, until they become golden brown and caramelized. This process takes patience—between 30 and 40 minutes—but it’s worth it for the depth of flavour. If the onions start to stick, you can add a splash of water or broth to deglaze the pan.
Once your onions are caramelised, add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions, stirring well to combine. This will help thicken the soup slightly. Allow the flour to cook for another 2-3 minutes to remove its raw taste.
Next, increase the heat slightly and pour in the white wine, using it to deglaze the pot. Scrape up any browned bits from the bottom of the pot, as these add great flavour. Let the wine simmer until reduced by half.
Add the beef broth, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Season with salt and pepper to taste, keeping in mind that the cheese you’ll add later can also contribute saltiness.
While the soup simmers, prepare your baguette slices. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the baguette slices on a baking sheet and toast them in the oven until golden and crusty. This should take about 10 minutes.
Once the soup is ready, remove the bay leaf and ladle the soup into ovenproof bowls. Place the bowls on a baking tray for easier handling. Top each bowl with a slice or two of the toasted baguette, and then generously sprinkle the grated Gruyère cheese over the top.
Turn your oven’s broiler to high, and carefully place the tray under the broiler. Broil until the cheese is melted, bubbly, and golden brown, which should take about 3–5 minutes. Keep a close eye on it to prevent burning.
Serve your French onion soup immediately, garnished with a sprig of thyme or a crack of black pepper if desired. Each spoonful promises to transport you to the heart of Paris, with the deeply savoury, sweet onions, the comforting broth, and the dreamy, molten cheese.
What’s lovely about this recipe, aside from its soul-warming qualities, is its adaptability. Vegetarian? Swapping beef broth for vegetable broth works seamlessly. Want a twist? Try using different cheeses, like Comté or Emmental.
Making French onion soup at home not only satisfies culinary cravings but also connects you to an age-old tradition of simple yet astoundingly flavourful French cooking. It’s a reminder that sometimes the most authentic, heartwarming experiences come from our very own kitchens. So, grab those onions and let the fragrance of caramelised bliss fill your home. Bon appétit!