Soupe à l’oignon – French Onion Soup

There is nothing on earth that tops this particular soup when made correctly. The key to superb Onions L’Frenchie is FRESH, FRESH, FRESH ingredients. Sweet, crisp onions and fresh thyme are essential! ….and of course, you must channel Julia (Child) while preparing this lovely bowl of flavor.  A filled wine glass in hand, for sipping while stirring is the absolute proper preparation form.

There is a secret to removing onion-induced gastric-clutch and stink-um! Slo-o-o-o-w cooking, mon ami…

This breaks down the onion fibers and natural onion fructose which can cause stomach distress. Being a slow cook aficionado, I simmer this soup in a crock pot/slow cooker. Several hours of slow cooking leads to melt in the mouth goodness while bringing out the complex flavors of the onions.  Plus it’s an easy-peasy cooking method.

________________________________________________

***Most important – Serve, dive in,  holding your filled wine glass aloft do one armed back-strokes in soup while spouting quotes from Baudelaire (in French, of course).

…and is this soup worth making from scratch?  OUI! OUI!
____________________________________________

Did You Know?

  • The roots of French Onion Soup can be traced back to early Roman and Greek wild onion soups.
  • In India some sects do not eat onions as they believe them to be an aphrodisiac.
  • Onions may be beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts which can break down bone structure.
Print Recipe
SOUPE À L’OIGNON
Servings
Ingredients
Optional Additions- (Classic F Onion Soup includes a reduced wine)
Servings
Ingredients
Optional Additions- (Classic F Onion Soup includes a reduced wine)
Instructions
  1. For that extra layer of caramelized onion flavor, melt butter in skillet, add onions, garlic, bay, thyme, salt and pepper. Cook over med heat until onions are soft and caramel colored – 20-25 mins. This step is important in caramelizing as you need to sweat the onions out to a semi-dry state.
  2. Add wine (or cognac), simmer until alcohol has evaporated – 5-ish mins. Onion and wine will have reduced – pan will be deglazed.
  3. Ladle cooked onion/wine reduction into the slow cooker.
  4. Add beef broth and granules, adding water, if necessary.
  5. Slow cook 5-6 hr’s.
  6. When ready to serve, while preheating oven broiler – lay cheese slices on baguette slices on baking sheet. Broil 3-5 min’s till golden brown and bubbly
  7. Ladle soup into serving bowls – top soup with hot cheesy baguette slices and snipped sprigs of fresh thyme.
Share this Recipe
 

 

ITEMS WE USED TO MAKE THIS RECIPE