The French Onion Soup.
There's nothing quite like a warm bowl of Authentic French Onion Soup to keep you cozy during the chilly fall months. This comforting dish, with its rich, golden brown broth and deep flavors, is perfect for those crisp autumn days when you need something to warm you up from the inside out.
Imagine caramelized onions simmering in a rich stock, filling your kitchen with an irresistible aroma. This soup is all about taking your time to develop those deep, meaty flavors that make it so special. Paired with a side of cheesy garlic bread, it's the ultimate comfort food.
The King’s Soup—Rich in flavors and history.
French onion soup is a classic dish that dates back to the Roman era, but it gained prominence in France in the 17th century. This flavorful soup, made with caramelized onions, beef broth, and topped with crusty bread and melted cheese, has become a staple of French cuisine.
The story goes that King Louis XV is credited with popularizing the dish. Legend has it that one night, returning from a hunting trip, he found his pantry nearly empty except for onions, butter, and champagne. He combined these ingredients to create the first version of what we now know as French onion soup.
In the 18th century, French onion soup became popular in Paris, especially among market workers who appreciated its warmth and simplicity. It was a humble dish, often made from leftover ingredients, which made it accessible to people from all walks of life.
The soup's popularity continued to grow, and by the mid-19th century, it had crossed the Atlantic to become a beloved dish in the United States. French onion soup is now celebrated worldwide for its rich, deep flavors and comforting qualities.
The Montreal Texan Tips.
The Dutch oven.
Using a Dutch Oven to make French Onion Soup is fantastic. It spreads heat evenly and keeps it steady, which is perfect for caramelizing onions just right. This really boosts the soup’s flavor. Plus, Dutch ovens are super durable and versatile, making them a great addition to your kitchen.
Caramelizing the onions.
It might seem like the onions are overcooked and sticking to the pot, creating a bit of a mess. But hang in there! Resist the urge to take them off too soon. The key to a delicious onion soup is letting those onions caramelize and develop their rich flavors over time. This step is crucial for the best results. Trust the process! This part is one of the most crucial parts. Then simmer for 1-2 hours.
Cheese and wine options.
If you don't have Gruyere, don't worry! You can use a blend of mozzarella and parmesan, or try Swiss, Gouda, Provolone, or even a slice of rindless Brie. A dry white or red wine, such as Pinot Grigio, Sauvignon Blanc or Chardonnay works beautifully in this soup. Remember, if you wouldn't drink it, don't cook with it!
Shopping list & nutritional values.
4 tablespoons unsalted butter
2 tablespoons of olive oil
6 large yellow onions peeled and sliced
4 cloves of minced garlic
¼ cup of all-purpose flour
½ cup dry white wine
2 sprigs fresh thyme roughly chopped
6 cups of beef stock
1 tablespoon of beef concentrate
2 bay leaves
1 pinch of salt and pepper to taste
1 batch cheese bread (Sourdough Bread, Olive Oil, Gruyère & Thyme)
Prep time: 20 mins Cook time: 2.5 hours Serves: 6 people
What I used: Dutch Oven
How to Make It.
Caramelize the Onions: Over Medium Low Heat, add your butter and olive oil to your Dutch oven, Add the chopped onions and cook covered. The trick to caramelizing onions is: Let them fry for 20 minutes leaving a good 5-8 minutes in between stirring. Add 1/2 teaspoon of table salt and cook for an additional 20 minutes over Medium-Heat covered.
Thicken the Onions: Add the garlic and flour then, with each stir, you’re going to scrape the bottom of the pan to get those browned bits thoroughly mixed through the onions. Cook for 3-5 minutes until browned and caramelized.
Deglaze the Pot: The pot is then deglazed with a touch of wine or extra broth.
Simmer: Once the broth and herbs are added, your soup just needs boil on High Heat, then simmer for an hour to an hour and a half on Medium Low heat or until it’s thick enough. The more you simmer, the more flavorful, keep scraping the bottom of the pot! This takes a good 1½ hours.
Serve: Lastly, while the soup finishes cooking, make your cheese bread by oiling up your bread slices, adding the cheeses and broiling until golden brown. Pour the soup into your bowls.
Add the cheese bread and sprinkle with a pinch of Thyme.
Enjoy this comforting, fall-inspired French Onion Soup and stay warm. 🍂🥣
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Bon Appétit y’all!
—Montréal Texan
