French Onion Soup

French Onion Soup Recipe with Unique Flavor and Easy-to-Find Ingredients

Region / culture: France, Switzerland | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

French Onion Soup is a classic and comforting dish that is perfect for a cozy night in. This rich and flavorful soup is made with caramelized onions, beef and chicken broth, white wine, and topped with toasted bread and melted cheese. It is a delicious and satisfying meal that is sure to warm you up on a cold day.

History

French Onion Soup has been around for centuries and is believed to have originated in France. It was traditionally a peasant dish, as onions were cheap and readily available. The soup was a way to make use of leftover bread and cheese, creating a hearty and filling meal. Over time, French Onion Soup has become a popular dish in restaurants around the world, known for its rich and savory flavor.

Ingredients

0.5 cup of unsalted butter
5 lb (2.27 kg) of vidalia onions, thinly sliced (or substitute Spanish or Hawaiian onions. Do not use red salad onions.)
7 tsp of Better than bouillon beef base or 7 cans of beef broth
3 tsp of Better than bouillon chicken bouillon granules or 3 cans of chicken broth
worcestershire sauce
2 cups of dry white wine
french bread, slices toasted (see below)
olive oil
parmesan cheese
cheese slices (mozzarella, swiss, or gruyère)

How to prepare

To make the stock, bring 10 cups of water to a boil.
Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
Lower the heat to a simmer and let it simmer while preparing the onions.
Melt the butter slowly (to prevent browning) in a large soup pot over low heat.
Add thinly sliced onions.
Stir, cover, and cook on low heat until lightly browned, stirring occasionally, for about 30 minutes.
Add wine and bring it to a boil, scraping up the browned bits.
Cook for about 5 minutes, stirring occasionally.
Add about 5 good shakes of Worcestershire sauce.
Add the stock to the onions.
Bring it to a boil, then turn the heat down to simmer and let it simmer uncovered for about 1.5 hours.
Season to taste with salt and pepper.
Brush olive oil on bread slices, sprinkle with Parmesan, and place them in the oven on a cookie sheet at 375°F (191°C) until lightly browned.
Ladle the soup into ovenproof bowls.
Float the bread on top of the soup.
Top with 2 or 3 slices of cheese.
Place it in the oven or microwave until the cheese melts.

Variations

Add a splash of brandy or sherry for a more complex flavor.
Use different types of cheese like Swiss or mozzarella for a unique twist.
Add fresh herbs like thyme or parsley for extra flavor.

Cooking Tips & Tricks

Be patient when caramelizing the onions, as this process can take some time but is essential for developing the rich flavor of the soup.

- Use a mix of beef and chicken broth for a more complex flavor profile.

- Don't skip the white wine, as it adds a depth of flavor to the soup.

- Toasting the bread with olive oil and Parmesan cheese adds a delicious crunch to the soup.

- Use a mix of cheeses like Parmesan and Gruyère for a gooey and flavorful topping.

Serving Suggestions

French Onion Soup is best served hot and topped with toasted bread and melted cheese. It pairs well with a side salad or a crusty baguette for dipping.

Cooking Techniques

Caramelizing the onions slowly over low heat is key to developing the rich flavor of the soup.

- Simmering the soup for at least 1.5 hours allows the flavors to meld together and intensify.

Ingredient Substitutions

Use vegetable broth instead of beef and chicken broth for a vegetarian version.

- Substitute gluten-free bread for a gluten-free option.

- Use vegan cheese for a dairy-free version.

Make Ahead Tips

French Onion Soup can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve French Onion Soup in ovenproof bowls topped with toasted bread and melted cheese for a rustic and comforting presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

French Onion Soup pairs well with a crisp white wine like Chardonnay or a light red wine like Pinot Noir. It also goes well with a side of mixed greens or a charcuterie board.

Storage and Reheating Instructions

French Onion Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of French Onion Soup can contain around 300-400 calories, depending on the amount of cheese and bread used.

Carbohydrates

French Onion Soup is relatively low in carbohydrates, with most of the carbs coming from the onions and bread. Each serving typically contains around 25-30 grams of carbohydrates.

Fats

French Onion Soup is a rich and indulgent dish, with a good amount of fats coming from the butter, cheese, and olive oil. Each serving can contain around 15-20 grams of fat.

Proteins

While French Onion Soup is not a high-protein dish, it does contain some protein from the beef and chicken broth. Each serving typically contains around 5-10 grams of protein.

Vitamins and minerals

French Onion Soup is a good source of vitamins and minerals, particularly from the onions. Onions are rich in vitamin C, vitamin B6, and potassium. The broth also provides some minerals like iron and calcium.

Alergens

French Onion Soup contains dairy (cheese), gluten (bread), and possibly soy (Worcestershire sauce). It may not be suitable for those with allergies to these ingredients.

Summary

French Onion Soup is a delicious and comforting dish that is relatively low in carbohydrates, moderate in fats, and contains some protein. It is a good source of vitamins and minerals, but may not be suitable for those with dairy, gluten, or soy allergies.

Summary

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for French Onion Soup. It was a chilly autumn afternoon, and I was rummaging through my old recipe box, looking for something warm and comforting to make for dinner. As I flipped through the yellowed index cards and tattered scraps of paper, I came across a faded recipe written in elegant script. French Onion Soup.

I had never attempted to make French Onion Soup before, but the ingredients seemed simple enough - onions, butter, beef broth, and a bit of seasoning. I was intrigued by the idea of caramelizing the onions until they were sweet and golden brown, then simmering them in a rich broth until the flavors melded together perfectly. It sounded like the perfect dish to warm my family on a crisp fall evening.

I decided to give it a try, and set to work slicing the onions into thin, even slices. The pungent aroma of the onions filled the kitchen as they sizzled in a hot pan with melted butter, slowly softening and turning a deep golden brown. I added a splash of sherry and a sprinkle of thyme, then poured in the beef broth and let the soup simmer on the stove, filling the house with a tantalizing scent that made my mouth water.

As the soup bubbled away, I thought back to the first time I had tasted French Onion Soup. It was many years ago, during a trip to Paris with my husband. We had wandered into a cozy bistro on a quiet street, seeking refuge from the chilly autumn rain. The waiter had brought us steaming bowls of rich, savory soup topped with crusty slices of baguette and melted gruyere cheese. With the first spoonful, I had been transported to culinary heaven - the sweet, caramelized onions, the robust broth, the gooey cheese melting into the soup. It was a moment of pure culinary bliss that I would never forget.

I had asked the waiter for the recipe, but he had simply smiled and said it was a closely guarded secret passed down through generations. Undeterred, I had made it my mission to recreate that unforgettable soup in my own kitchen. And now, as I stirred the simmering pot on the stove, I felt a sense of accomplishment and satisfaction knowing that I was one step closer to achieving that goal.

Finally, the soup was ready. I ladled it into bowls, then topped each one with a slice of toasted baguette and a generous handful of grated gruyere cheese. I slid the bowls under the broiler until the cheese was bubbling and golden brown, then placed them on the table with a flourish, eager to see my family's reaction.

As we sat down to eat, the steam rising from our bowls, I watched as my husband and children took their first spoonfuls of the soup. Their eyes widened in surprise, then closed in bliss as they savored the rich, savory flavors of the French Onion Soup. The sweetness of the caramelized onions, the depth of the beef broth, the gooey cheese - it was a symphony of flavors that danced on our taste buds, warming us from the inside out.

As we ate, I shared the story of how I had come to learn the recipe for French Onion Soup, and my family listened with rapt attention. I told them about the rainy day in Paris, the cozy bistro, the unforgettable taste of that first spoonful of soup. And as we sat together, enjoying the fruits of my labor, I knew that this recipe would become a cherished part of our family's culinary tradition, passed down through the generations just like the secret recipe from that bistro in Paris.

And so, as I sit here now, reminiscing about that autumn afternoon when I first discovered the recipe for French Onion Soup, I am filled with gratitude for the culinary journey that has brought me here. Each recipe in my collection tells a story - of places I've been, people I've met, flavors I've savored. And as I continue to cook and create in my kitchen, I know that each dish I make will be a tribute to the memories and experiences that have shaped me into the cook I am today.