French Onion Soup
The French onion soup, as its name suggests, is a broth soup that has its origins in France, usually made out of onions and meat stock. The popularity of onion soups goes back to the Roman times when it was regarded as food for the poor since onions were plentiful and easy to grow back then.Due to its modern-day origin being traced back to Paris France in the 18th century, the onion soup underwent a popularity resurgence in the United States in the 1960s due to the worldwide interest in French cuisine. The soup can be made out of the beef broth and caramelized onions and often served with cheese and croutons on top of a large piece of bread.
Servings: 4
Ingredients
- 1 tablespoon butter
- 1 teaspoon vegetable oil, extra virgin
- 2 medium onions, sliced
- 1 clove garlic, chopped
- 0.25 teaspoon dry thyme
- 0.25 teaspoon dry basil
- 1 bay leaf
- 1.5 tablespoons flour
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 cup water
- Salt and fresh ground black pepper, to taste
GARNISH
- 8 slices French baguette
- 0.5 cup Gruyere cheese, grated
Instructions
Make the onion soup:
- Melt butter in a 4-quart saucepan. Stir in sugar. Add onions and cook over medium heat for 10 minutes, or until golden brown. When the onion juices start to brown and stick to the bottom of the pot, deglaze with a 1/2 cup of water and stir well. This will prevent the onions from burning and will transfer the color from the bottom of the pot to the sliced onions.
- Stir in flour until well blended with the onions and pan juices. Add tomato paste and cook for 2 minutes. Add water, wine, and white beef stock; heat to boiling. Reduce heat to low. Cover soup, and simmer for 15 minutes.
Make the garnish:
- While the soup is simmering cut baguette into slices. Toast it using the broil function of your oven or a bread toaster
Serve the onion soup:
- Ladle soup into four 12 ounces, oven-safe bowls. Place 2 slices toasted bread, side by side, on top of the soup in each bowl. Cover toasted bread with grated Swiss cheese. Place soup bowls on a cookie sheet for easier handling.
- Bake at 425 °F (220 ° C) for 10 minutes, or just until the cheese is melted and golden brown.
Notes
Brown skin onions are usually referred to as Spanish onions. You may use brown and white onions to make the recipe, it will slightly change the flavor but it will remain tasty.