There are many thoughts about the true origins of the hugely classic French Onion Soup Recipe Soupe à l'oignon but one thing's for sure, it came from France!
It dates back to the 18th century and for some it originated in Lyon at a time when onions provided a cheap and nutritious filling meal for the labourers.
The main ingredients of this hearty and nutritious soup are onions, butter, beef broth, sliced French bread and Gruyere cheese although you will find a huge variety of recipes which may also include wine, garlic, sugar and varying herbs.
French Onion Soup Recipe
Serves 4-6
Ingredients
Ingrédients
6 large yellow onions, peeled and
thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock
1/2 cup of dry sherry or dry
white wine
1 bay leaf
1/4 teaspoon of dried thyme
Salt and pepper
8 slices of French bread, toasted
or dried in the oven
1 1/2 cups of grated Swiss Gruyere
with a little grated Parmesan
cheese
6 oignons jaunes en tranches fines
Huile d'olive
1/4 cuillère à
café de sucre
2 gousses d’ail,
émincé
8 tasses de
bouillon de bœuf
1/2 tasse du
porto rouge ou du vin blanc sec
1 feuille de
laurier
1/4
c à c de
thym sec
Sel et poivre
8 tranches du
pain croûté
1 1/2 tasse de
Swiss Gruyère râpé avec un peu
du Parmesan râpé
Method
In a large
saucepan, sauté the onions in the olive
oil on medium high heat until well
browned. This may take about 30-40
minutes (or longer). Add the sugar about
10 minutes into the process to help the
onions caramelize.
Add the garlic and
sauté for 1 minute.
Add the stock,
vermouth or wine, bay leaf, and thyme.
Cover partially and simmer for about 30
minutes. Discard the bay leaf and season
to taste with salt and pepper.
When you are ready to
serve, ladle the soup into the bowls or
casserole dish. Cover with the toast and
sprinkle with the cheeses. Place the
bowls under the grill for 5 minutes or
until the cheese is bubbling and brown
at the edges. Let cool for 5 minutes
before serving.
