Baked French Onion Soup

Baked French Onion Soup Recipe - A Delicious Taste of France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Baked French Onion Soup is a classic dish that has warmed hearts and bellies for generations. This comforting soup combines the sweetness of caramelized onions with the rich depth of beef broth, all topped with a crispy, cheesy crouton. It's a perfect blend of flavors and textures, making it a favorite comfort food for many. This recipe takes you through the steps to create a delicious version of this timeless dish, ensuring a delightful culinary experience.

History

The origins of French Onion Soup can be traced back to Roman times, but it was in France, during the 18th century, that the soup gained its modern identity. Originally considered fare for the poor, due to the abundance of onions, it evolved into a beloved classic in French cuisine. The addition of cheese-topped croutons under the broiler is a relatively modern twist that has cemented this dish's status as a bistro favorite worldwide.

Ingredients

6 large onions, thinly sliced
3 – 4 garlic cloves, finely minced
3 – 4 tbsp olive oil
9 cups beef broth
0.5 tsp garlic powder
0.5 tsp onion powder
0.33 tsp black pepper
8 slices white bread
1 cup shredded parmesan cheese
8 slices provolone

How to prepare

Preheat the oven to 325°F (163°C).
Remove the crusts from the bread.
Bake the bread pieces for 15 – 20 minutes or until lightly browned and crisped.
Set the bread aside.
Sauté the onions in olive oil over medium heat until they become translucent but not brown.
Add the minced garlic cloves to the onions during the last few minutes, making sure the garlic does not brown.
Stir in the beef broth and seasonings.
Bring the mixture to a boil, then reduce the heat and simmer for 30 – 40 minutes.
Adjust the seasonings to taste, adding salt and pepper as desired.
Ladle the soup into ovenproof serving bowls.
Cover the soup with a slice of bread.
Top with provolone cheese and sprinkle with Parmesan.
Place the serving bowls under the broiler set on high.
Broil for 6 – 7 minutes or until the cheese is bubbly and has some browning.
Serve with additional Parmesan cheese.

Variations

For a vegetarian version, use a rich vegetable broth instead of beef broth. You can also experiment with different types of cheese for the topping, such as Swiss or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

To achieve the perfect balance of flavors and textures in your Baked French Onion Soup, consider these tips:

- Slowly caramelize the onions to bring out their natural sweetness.

- Use a good quality beef broth for depth of flavor.

- The choice of cheese is crucial; Gruyère or a mix of Gruyère and Parmesan is traditional, but provolone offers a wonderful melt and flavor.

- For the croutons, stale bread works best as it absorbs the soup without becoming too soggy.

Serving Suggestions

Serve this hearty soup as a starter for a winter dinner or as the main course with a side salad. It pairs beautifully with a crisp, green salad dressed with a light vinaigrette to balance the richness of the soup.

Cooking Techniques

Caramelizing the onions properly is key to the depth of flavor in this soup. Cook them slowly over medium heat, stirring frequently until they are golden brown and sweet. This process can take up to 45 minutes but is crucial for the best results.

Ingredient Substitutions

If you don't have provolone cheese, feel free to use mozzarella or Swiss cheese. For a gluten-free version, use gluten-free bread for the croutons. Olive oil can be substituted with butter for a richer flavor.

Make Ahead Tips

The soup base can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently before serving and proceed with the broiling step just before serving to ensure the cheese is bubbly and browned.

Presentation Ideas

Serve the soup in individual ovenproof bowls or crocks for a traditional presentation. Garnish with fresh thyme leaves or a sprinkle of freshly ground black pepper for an elegant touch.

Pairing Recommendations

A glass of dry white wine, such as a Chardonnay or Sauvignon Blanc, pairs wonderfully with the richness of the soup. For a non-alcoholic option, consider a sparkling apple cider.

Storage and Reheating Instructions

Leftover soup (without the cheese topping) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add the cheese topping before broiling.

Nutrition Information

Calories per serving

A single serving of Baked French Onion Soup contains approximately 400 calories. The calories are a balance of carbohydrates, proteins, and fats, making this dish a hearty and satisfying option.

Carbohydrates

A serving of Baked French Onion Soup contains approximately 45 grams of carbohydrates. The majority of these carbs come from the onions and the bread used for the croutons. Onions are a good source of natural sugars, fiber, and several vitamins and minerals.

Fats

Each serving of this soup has about 18 grams of fat, primarily from the olive oil used in sautéing the onions and the cheese topping. Using olive oil is a healthier choice due to its monounsaturated fats, which are beneficial for heart health.

Proteins

This soup provides around 20 grams of protein per serving. The protein comes from the beef broth and the cheese. Beef broth is a good source of protein and adds a rich flavor to the soup, while the cheese not only adds creaminess and taste but also boosts the protein content.

Vitamins and minerals

Baked French Onion Soup is a good source of several vitamins and minerals, including Vitamin C from the onions, calcium and phosphorus from the cheese, and various B vitamins from the beef broth. These nutrients play essential roles in maintaining good health.

Alergens

Common allergens in this recipe include dairy (from the cheese) and gluten (from the bread). Individuals with sensitivities to these ingredients should consider suitable substitutions.

Summary

Overall, Baked French Onion Soup is a nutritious and comforting dish. It offers a good balance of macronutrients along with essential vitamins and minerals. However, those watching their calorie intake or with specific dietary restrictions should adjust the recipe accordingly.

Summary

Baked French Onion Soup is a timeless dish that combines simple ingredients into a rich and comforting meal. With its deep flavors, gooey cheese topping, and crispy crouton, it's a satisfying dish perfect for chilly evenings. By following the tips and variations provided, you can customize the soup to suit your taste and dietary needs, making it a versatile recipe to have in your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a dreary autumn day and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a simple yet tantalizing recipe for Baked French Onion Soup. The combination of savory onions, rich broth, and gooey melted cheese instantly captured my imagination.

I had never made French Onion Soup before, but something about the recipe called out to me. It was as if the ingredients themselves were whispering in my ear, urging me to give it a try. So, I set out to gather everything I needed to bring this dish to life.

I started by slicing a mountain of sweet yellow onions, their pungent aroma filling the kitchen with a comforting fragrance. As I sautéed the onions in a generous amount of butter, they slowly caramelized to a deep golden brown, releasing their natural sweetness and depth of flavor.

Next, I added a splash of rich beef broth and a sprinkle of fragrant herbs – thyme, bay leaves, and a pinch of black pepper. The simmering pot filled the air with a tantalizing scent that made my stomach rumble in anticipation.

After letting the soup simmer and meld together for what felt like an eternity, I ladled it into individual oven-safe bowls and topped each one with a thick slice of crusty bread and a generous handful of grated Gruyère cheese. The bowls went into the oven to bake until the cheese was bubbly and golden brown, the bread toasted to perfection.

When I finally pulled the steaming bowls out of the oven, the cheese bubbling and dripping over the sides, I knew I had created something truly special. The first spoonful was a revelation – the savory broth, the sweet caramelized onions, the gooey cheese, and the crunchy bread all coming together in perfect harmony.

As I savored the first bite of my Baked French Onion Soup, I felt a sense of accomplishment wash over me. The recipe had come to life in my kitchen, a blend of tradition and creativity that spoke to my soul. I knew that this dish would become a staple in my repertoire, a go-to comfort food that I would turn to time and time again.

Over the years, I have made countless batches of Baked French Onion Soup, each time tweaking the recipe ever so slightly to suit my mood or the ingredients I had on hand. I have shared the recipe with friends and family, passing it down through the generations just as it was passed down to me.

Each time I make this soup, I am transported back to that rainy autumn day when I first discovered the recipe that would become a beloved favorite. The warmth of the kitchen, the scent of caramelizing onions, the bubbling cheese – it all comes flooding back to me, reminding me of the joy that cooking can bring.

And so, as I continue to cook and experiment in the kitchen, I am grateful for the recipes and traditions that have been handed down to me. They are not just instructions on how to make a dish, but a connection to the past, a way to honor those who came before me and keep their memories alive through the simple act of preparing a meal.

So, the next time you find yourself drawn to a recipe like a moth to a flame, don't hesitate to give it a try. You never know what culinary delights you might discover and what stories you might create along the way. Cooking is not just about nourishing the body, but feeding the soul – and there is no greater satisfaction than sharing that nourishment with those you love.