French Onion Soup
Cowbridge Kitchen
About This Recipe
French onion soup is a type of soup usually based on meat stock and onions and like most soups and broths it was created as a way of using up leftovers.
This French Onion Soup Recipe has been refined from its humble beginnings into a Classic French Soup. It is often, if not always served with a large cheese crouton of crusty French bread.
You can't rush this soup, you need to take some time and effort when cooking French Onion Soup, and what could be more comforting on a cold winters day than a bowl of classic French Onion Soup. Rich and full of flavour.
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The origins of French onion soup can be traced back to ancient times, with its roots likely embedded in Roman culinary traditions.
The dish as we know it today began to take shape in France during the 18th century, particularly in the region of Lyon, where onions were abundant and affordable. Initially, it was a simple peasant dish, made from caramelized onions simmered in broth, often enhanced with stale bread and cheese.
The soup gained popularity among the aristocracy in the 19th century, particularly after being featured in the menus of Parisian bistros. Its rich flavour, characterized by the sweetness of the caramelized onions and the savory depth of the broth, made it a popular dish.
The classic preparation involves slow-cooking the onions until they reach a deep golden brown, which is crucial for developing the soup's signature taste. Traditionally, the soup is topped with a layer of melted cheese, often Gruyere, and served with crusty bread, creating a comforting and hearty dish that has transcended its humble beginnings to become a symbol of French cuisine.
Today, French onion soup is celebrated worldwide, often enjoyed as a starter or a main course, reflecting its enduring appeal and the timeless nature of its flavours.
10 mins Prep time
1hr Cooking time
Time
This is per serving
240 ml bowl
Calories: 369
Protein: 17g
Fat: 16g
Carbohydrates: 39g
Fiber: 2.4g
Sugar: 6.2g
Nutrition
Servings
A complete novice can make this
Difficulty
As with most soup, this French Onion Soup is a great way to use up leftovers, specifically Onions.
Cost to make:
£3.98 / $5.04 (Est.)
Equipment:
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What is French Onion Soup
French onion soup is a classic dish that hails from France, celebrated for its rich, savory flavour and comforting warmth.
At its core, this soup is made from caramelized onions that are slowly cooked to bring out their natural sweetness, creating a deep, golden-brown base. The onions are typically sauteed in butter until they become tender and translucent, then simmered with beef or vegetable broth, which adds depth to the flavour.
A splash of white wine or sherry is often included to enhance the taste further. The soup is traditionally topped with a slice of crusty bread, which is then generously covered with melted cheese, usually Gruyere or Emmental, creating a deliciously gooey layer that contrasts beautifully with the broth.When served hot, the cheese forms a delightful crust that diners can break through to enjoy the warm, flavourful soup beneath.
French onion soup is not just a meal, it's an experience that embodies the essence of French culinary tradition, making it a beloved choice in bistros and homes alike.
Cuisine:French
ingredients
50g Butter
30g Plain Flour
250 ml Dry White Wine
1.3L Strong Beef Stock (6 stock cubes)
1 tbsp Olive Oil
1 tsp Soft Brown Sugar
1 tsp Crushed Garlic
¼ tsp Black Pepper
Cooking Instructions
- Chop up the brown onions, peel and half them then slice them with a sharp knife into thin slices.
- Melt 50 g of butter in a thick bottomed pan such as a cast iron casserole dish. When the butter is melted add the onions and mix into the butter. Cover and cook on a low heat for 10 minutes or until they are soft.
- Add 1 tsp of soft brown sugar to the pot and combine into the onions. Cover and cook for a further 20 minutes so that the onions become slightly brown and soft. At this stage they will be packed with flavour and smelling delicious.
- Add the rest of the ingredients, Garlic, Flour, Black pepper & olive oil to the pan and mix it all together.
- Turn the heat up and slowly start adding the 250 ml of dry white wine mixing all of the time with a whisk, then add the beef stock and continue mixing so that the whole lot is combined.
- Once the soup has come to a boil cover the pot again, reduce the heat to low and simmer for a further 20 minutes.
- The soup can be served straight out of the pot or cooled and re-heated later.
As is the case with most soup recipes, french Onion soup was created as a way to use up left over vegetables (Onions) by the French strangely enough.
Extra Virgin Oil
Rapeseed Oil
