French Onion Soup Recipe: A Classic Dish of French Cuisine

French onion soup is a timeless dish from France. It is made by boiling sliced onions in water. More elaborate versions use bouillon, wine, and spices. This soup is often served as a simple starter with grated Gruyère cheese and croutons. It can also be enjoyed plain in a mug. Each region in France has its own take on this classic soup.

Onion soups have been a staple in France since Roman times. They were considered food for the less wealthy due to the abundance of onions. The modern version of French onion soup appeared in the 17th century. It includes dry bread, beef bouillon, and caramelised onions. Some legends say it was invented by Louis XV or Louis XIV of France.

• 3 cups (500g) chopped onions
• 25g butter
• 1 tbsp (15g) flour
• 1.5 litres (5¼ cups) beef stock
• 1 bouquet garni (bay leaf, thyme, Herbes de Provence)
• 1 slice of stale French bread per person
• 3 tbsp (50ml) port wine
• 1 cup (125g) grated Gruyère cheese
• Nutmeg
• Salt
• Pepper

Procedure

1. Melt the butter in a large saucepan. Add the onions and cook until they are light gold and transparent.
2. Add the flour to the onions and stir gently for 3-4 minutes.
3. Pour two-thirds of the beef broth over the onions and mix well. Add the bouquet garni and bring to a boil, stirring regularly.
4. Season with salt, pepper, and nutmeg to taste. Add the rest of the broth and let it simmer for 10-15 minutes.
5. If your bread is fresh, toast it now over low heat.
6. Remove the soup from heat and discard the bouquet garni. Add port wine and stir well.
7. Divide the soup into six oven-safe bowls. Press a slice of bread into each bowl and sprinkle with Gruyère cheese.
8. Broil on low for 10 minutes or until the cheese is melted and browned. Serve hot.

Nutritional Values

Notes, Tips, and Variations

You can use plain water instead of stock, but it will be less tasty. After mixing flour with butter, you can brown it further in white wine or beer before adding broth. If you do this, skip adding port later on. An alternative to port wine is dry fino sherry for a different flavour.

This dish was traditionally eaten by shepherds in Auvergne. They used ingredients that travelled well like onions, lard, and fresh cheese made from milk. For a traditional recipe, replace butter with lard and Gruyère with Saint-Nectaire or Tomme cheese. In Auvergne, replace wine with fruit brandy for an exceptional result.