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Soupe à l’Oignon, or French Onion Soup, is a dish that began as a humble peasant dish has evolved into a symbol of comfort and refinement, known for its deeply caramelized onions, savoury broth, and golden topping of melted cheese.
Whether served in a cosy bistro or made at home on a chilly evening, French Onion Soup offers a warming, satisfying experience with layers of flavour that are both simple and sophisticated.
What Is Soupe à l’Oignon?
Soupe à l’Oignon is a classic French soup made primarily with onions that have been slowly caramelized to bring out their natural sweetness. These onions are then simmered in a rich beef or vegetable broth, sometimes enhanced with a splash of wine or brandy to deepen the flavours.
The hallmark of this dish, however, is the finishing touch, a slice of toasted baguette placed on top of the soup, generously covered in melted Gruyère or Comté cheese, creating a bubbling, golden crust.
What makes Soupe à l’Oignon so special is the contrast between the hearty, savoury broth and the creamy, cheesy topping. Each spoonful is a perfect balance of sweet, savoury, and comforting, with the cheese adding an indulgent richness that makes it irresistible.
Ingredients and Taste
The beauty of Soupe à l’Oignon lies in its simplicity. The main ingredient, of course, is onions, typically yellow onions for their natural sweetness and ability to caramelize to a deep, golden brown.
Butter is used to sauté the onions slowly, allowing them to release their sugars and develop a rich, sweet flavour. Beef or vegetable broth serves as the base of the soup, adding depth and body.
A dash of wine or brandy is often added, giving the soup a subtle tang that cuts through the sweetness of the onions.
The final touch is what truly sets this soup apart: thick slices of toasted baguette are placed on top of each bowl, then generously sprinkled with grated Gruyère or Comté cheese.
The bowls are placed under a broiler, melting the cheese into a golden, bubbly crust. The result is a soup that is rich, savoury, and wonderfully comforting.
The taste is a balance of sweet, caramelized onions, savoury broth, and the creamy, slightly nutty flavour of the melted cheese, with the toasted bread adding a delightful crunch.
A Taste of History
Soupe à l’Oignon has its roots in the kitchens of French peasants, where onions, one of the few ingredients available year round, were slowly cooked down to create a nourishing meal. The dish gained popularity in the 18th century, becoming a favourite among both common folk and the upper class.
It was often served in taverns and became associated with late night revelry, as its hearty and restorative qualities made it a popular choice after a night of drinking.
The tradition of topping the soup with bread and cheese is a later addition, transforming Soupe à l’Oignon into the rich, indulgent dish we know today. It was particularly popularized in Parisian restaurants in the 19th century, where it became a staple on menus across France.
Soupe à l’Oignon (French Onion Soup) Recipe
Serves: 4 people
Ingredients:
- 6 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1.2 litres (5 cups) beef stock
- 1 bay leaf
- 2-3 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced
- 1 cup grated Gruyère cheese
Directions
To begin, preheat your oven to 180°C (350°F). Slice the onions thinly, ensuring even pieces for uniform caramelization. In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions and sauté, stirring occasionally, for 25-30 minutes, allowing them to soften and turn golden brown. This slow cooking process is key to achieving the sweet, rich flavour characteristic of French onion soup.
Once the onions are deeply caramelized, add the minced garlic and cook for an additional 2 minutes, stirring continuously to prevent burning. The garlic will add a subtle depth of flavour to the soup.
Sprinkle the flour over the onions, stirring to coat them evenly. Cook for 2-3 minutes to lightly toast the flour, which will help thicken the soup and give it a smooth consistency. This technique, known as a roux, is common in French cuisine to create a velvety texture.
Deglaze the pot by pouring in the dry white wine, stirring to scrape up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until it reduces slightly, intensifying its flavour. The wine adds a slight acidity, balancing the sweetness of the onions.
Add the beef stock, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld together beautifully. Adjust seasoning with salt and black pepper to taste as it simmers.
While the soup is simmering, prepare the bread. Arrange the baguette slices on a baking sheet and toast them in the preheated oven for 10-12 minutes, flipping halfway through, until golden and crispy. These croutons will add a satisfying crunch to the soup.
Once the soup has simmered and the flavors have developed, remove the bay leaf and thyme sprigs. Ladle the hot soup into oven safe bowls. Place a slice or two of toasted baguette on top of each serving, then generously sprinkle with grated Gruyère cheese.
Place the bowls under the oven broiler for 3-4 minutes, or until the cheese is melted, bubbly, and slightly browned. Carefully remove the bowls from the oven and serve immediately. The soup is best enjoyed piping hot, with the melted cheese adding a savoury richness to every bite.
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