French Onion Soup
Classic French onion soup with a rich broth and crusty bread.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
C’est La Vie
Onion soups have existed since Roman times, typically as peasant food. The modern version of French Onion Soup, as we know it, emerged in 18th-century Paris. The addition of caramelized onions and beef broth, along with the gratinéed cheese and bread topping, elevated it from humble origins to a restaurant staple.
French Onion Soup, or 'Soupe à l'oignon gratinée,' is a symbol of French cuisine and comfort food. It represents warmth, tradition, and the ability to transform simple ingredients into a sophisticated and satisfying dish.
Bistro Culture
It is a staple in French bistros and brasseries, often enjoyed as a starter or light meal.
Comfort Food
It's considered a classic comfort food, especially during colder months.
Culinary Symbol
The soup is a widely recognized and celebrated part of French culinary heritage.
The predominant flavors of French Onion Soup are rich, savory, and slightly sweet, deriving from deeply caramelized onions and flavorful beef broth.
The caramelized onions provide a sweet and savory depth, achieved through slow cooking and browning. Beef broth contributes a robust, meaty backbone. A touch of dry sherry or wine can add complexity. The gratinéed cheese, typically Gruyère, provides a nutty, melted, and slightly salty finish. The bread, often a baguette slice, soaks up the broth and adds a textural element.
Onion Caramelization
Caramelizing the onions properly is crucial. It requires patience and low heat to slowly draw out the sugars without burning them. Stir frequently to prevent sticking and ensure even browning. This process can take 45 minutes to an hour.
Broth Quality
Use a high-quality beef broth for the best flavor. Homemade broth is ideal, but a good store-bought option can also work. Avoid overly salty or bland broths.
Cheese Selection
Gruyère is the traditional cheese choice for its nutty flavor and excellent melting properties. Other options include Emmental or Comté. Ensure the cheese is grated or sliced thinly for even melting.
Bread Preparation
Use a sturdy bread, such as a baguette, sliced and toasted or grilled lightly before adding it to the soup. This will prevent it from becoming soggy too quickly. A small amount of olive oil and garlic can be rubbed on the bread before toasting for added flavor.
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