How to make onion soup? French onion soup, soup à l’oignon in French, is a kind of soup usually centered on onions and meat stock and frequently served gratinéed alongside cheese and croutons in addition to a sizable bread piece. While ancient in the beginnings, the dish went through a revival of popularity into the 1960s in the USA as a result of a higher fascination with French cuisine. This delectable French onion soup is generally offered as a starter.
Onion soups have already been popular at the very least dating back to Roman times. Through the duration of history, the soup was regarded as food for lower-class people, because onions were abundant and simple to cultivate. The current type of soup started in Paris, France within the 18th century. Prepared from beef broth, as well as caramelized onions, French woman Marie Julie Grandjean Mouquin, the wife of Henri Marc Mouquin, a famous restaurateur was credited for bringing out onion soup into the USA in the year 1861. It is completed when it is placed directly under a grill inside of a ramekin along with croutons, and also Comté melted at the top. The crouton on the top is similar to ancient soups. How to make onion soup? It’s easy! Look at these simple steps below.
How to Make Onion Soup
Onion soup recipes vary greatly. Although the liquid is generally meat stock, it may be simply water. Milk can be added. It may also be thickened with flour and eggs. It could be gratinéed or otherwise not. Generally, recipes indicate that onions should always be cooked slowly, getting to be caramelized. Brandy then sherry becomes added by the end. This soup base is oftentimes topped alongside a bread slice called crouton.
When it comes to the gratinéed version, crouton can be topped together with cheese then baked/broiled. This soup is right away served inside the bowl/ramekin for which the soup was broiled, or outside of the United States of America: baked, grilled, or family-style.
Traditional French Onion Soup Recipe
Yields: 6 servings
Preparation time: 15 minutes
Cooking time: 65 minutes
Overall time: 1 hour and 20 minutes
Fashioned with well-caramelized onions, crusty baguette slices, thyme sprigs, as well as 2 kinds of melted cheese directly on top.
- 2 bay leaves
- 4 sprigs of fresh thyme
- 2 tsp. white wine vinegar
- 1/3 cup of white wine (dry)
- 1/4 cup of butter (unsalted)
- 1 cup of Swiss cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 6 cups of beef stock
- 3 pounds of sliced sweet onions (around 5 medium)
- 2 cloves of minced garlic
- Kosher salt + fresh-grounded black pepper (for tasting)
- 12 (3/4 inches thick) slices of French baguette
- Melt the butter inside a sizable stockpot Dutch oven under medium heat. Combine onions, then cook, stirring frequently, until I turn deep golden brown and also caramelized, for around 30 to 40 minutes. Now, stir the garlic inside, until eventually, it becomes aromatic for about 1 minute.
- Stir wine in, scraping all browned bits coming from the bottom stockpot.
- Start to stir beef stock in, bay leaves, and thyme, then bring to boil, diminish heat, then simmer, stirring from time to time, up until slightly reduced, for around 15 to 20 minutes. Get rid of and toss the bay leaves and thyme sprigs.
- Stir the white wine vinegar in then start seasoning with pepper and salt, to taste.
- Preheat the oven to bring to a boil.
- Put the baguette slices upon the baking sheet. Put into an oven then broil until it turns golden brown for both sides, around 1 to 2 minutes with every side, then set aside.
- Divide the soup into ramekins, or you can use oven-proof bowls. Put them into a baking sheet. Now, top using slices of baguette to cover the soup’s surface completely. Next, sprinkle with some cheeses. Put into the oven then broil until it turns golden brown, and the cheeses have already melted for around 2 minutes.
- Serve immediately
Alternative names for onion soup are the ff.:
- Gratinée Parisienne
- Gratinée Lyonnaise
- Gratinée des Halles
- Soupe à l’oignon Gratinée
- Soupe à l’oignon à la Parisienne
How to make onion soup that is simple but delicious: now you know!