Soupe à l’Oignon is a richly flavoured soup that is hearty enough for a full meal. A classic French favourite, served in a bowl of incredible goodness. It can be more satisfying if paired with a simple green salad and a carafe of Beaujolais Nouveau.
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The key to Soupe à l’Oignon, better known as French onion soup, is the slow cooking of the onions in oil and butter, followed by a long, slow simmering in stock. This helps them to develop the rich flavor this soup is known for. In earlier years, at least as far back as Roman times, onion soups were seen as a simple peasant meal of onions, broth, and stale bread, as onions were plentiful and easy to grow. Although ancient in origin, the modern version of this soup originates in France in the 18^th century, made from beef stock and caramelized onions, simmered slowly, placed in a ramekin with croutons and broiled with grated gruyere or emmental melted on top.

This fourth recipe challenge was all about simplicity and patience. This was not a difficult dish to make, just time consuming. Précis was simply to caramelize the onions, simmer, make the croutons and put together with the soup in a soup bowl, broil with cheese on top and serve hot. But it was the rigorous time consumed in caramelizing the onions and slowly cooking them in homemade broth and white wine, that was stimulating, that made this recipe authentic. My patience was tested indeed. I can say it was a real gourmet soup experience!

A good trick to a great French onion soup is starting with a good stock. The better and more intense your stock, the better the soup’s going to be. French onion soup is usually made with beef stock. Homemade beef stock is downright better than those store bought. I made my own a day before with few beef scraps and bones with marrows, carrots, celery stalks, leeks sliced in small pieces, onions peeled and quartered, whole garlic, sprig thyme, bay leaf and pepper corn. Boiled together in a pot of water for 3-4 hours. Skimmed, strained the broth and discarded the solids. Stored in a jar, covered, refrigerated overnight. I removed the solidified fat on top the next day.

Obviously, onion is the feature ingredient in this recipe. I picked medium yellow onions with smooth skins, no bruise and blemishes and firm. Onions are great storage vegetables, when they are stored in a cool, dark place. When exposed to heat or light, they spoil quicker.

I prepared the onions, peeled and sliced thinly, yielded about 5 cups. It was a tearful process. Onions are notorious that slicing bulbs releases enzymes, which react with the air to form sulfuric acid that has an immediate tearing effect on our sensitive eyes.

I started by placing a cooking pot on a high heat. Placed the butter in olive oil and let it melt. Just before it started to brown, threw in about 1/2 of the sliced onions and stirred slightly. Let them sweat and brown then added in the remaining sliced onions. I seasoned with salt, reduced the heat to low until the onions turn a deep caramelized brown.

Another important element is the proper caramelization of the onions. Caramelizing onions is when you slowly cook onions on low heat over an extended period of time, about 2-3 hours, and the natural sugars in the onions caramelize. I had no doubt that this slow process was essential as it really intensified the distinct wonderful flavour of the onions and brought out its natural sweetness.

And so I waited patiently, stirring occasionally to ensure that the onions were not burning.

When the onions were nicely caramelized, I added in garlic and sautéed for a minute. Then sprinkled the flour and stirred in for another minute. I poured in the beef stock and dry white wine and added in bay leaf and thyme. I reduced the heat to low, partially covered and simmered until all flavors blended well, for about 30 minutes. Skimmed any floating herbs occasionally. Seasoned with salt and pepper to taste.

Not every French onion soup contains alcohol of course but it does help to liven up the flavor of the dish, boost the flavors of other ingredients and add a wonderful aroma. In addition to the white wine, a dash of brandy was added for a good twist, a minute or so before I turned off the heat from simmering, just to blend well with the soup, but not to kill the aroma.

While the soup simmered and thickened, about 10 minutes before it was done, I arranged sliced baguettes in a baking tray and toasted in the oven set over 200 ° until breads were dry, crisp and golden brown. Then set aside.

When the soup was done and breads were toasted, I prepared the soup bowls. Placed rounds of toasted breads in soup bowls and then ladled about 1 ½ cups of soup into each soup bowl. Generously topped the soup with grated gruyere and sprinkled parmesan. Then broiled until cheese on top melted and golden brown, bubbly around edges.

I served it hot for dinner. Everyone loved it! After a bowl, they were even craving for more, good thing I served it before a raclette meal. Tummies and palates satisfied!

Soupe à l’Oignon is by far our favorite soup, there’s nothing like it! It was tearful and time consuming to make, but definitely worth it! And it made my kitchen smell wonderful.

It was fun! I can’t wait for my next challenge!

See you next time…à bientot!

Soupe à l’Oignon

Prep Time: 20mins

Cooking Time: 3hrs

Ingredients

8 medium yellow onions, thinly sliced, yield 5 cups

1 tablespoon olive oil

3 tablespoons unsalted butter

2 cloves minced garlic

3 tablespoons flour

8 cups homemade beef stock

½ cup dry white wine

1 bay leaf

½ teaspoon thyme

Salt and pepper to taste

1 tablespoon brandy or cognac

12 slices toasted baguette

2 cups grated gruyere

1/2 cup grated parmesan

Sprig thyme for garnish