I bet all of you have had an opportunity to indulge in an onion soup.
But have you ever had the chance to enjoy a French Onion soup?
This is the queen of all onion soups.
What makes it so special is the use of simple common ingredients such as a good stock and flour to give it thickness.
Another main ingredient, that simply can’t be overlooked, is the choice of a good white wine to glaze the soup after frying the Onion rings glossy.
In fact, that’s the most important recipe step in my opinion and if you do it wrong you will alter the taste.
But I shouldn’t overlook the fun part of this French Onion soup.
The technique, the bread layer and “au gratin” cheese.
These all make me all happy whenever I poke my spoon into the cheesy goodness.
Luckily, to recreate this soup you don’t need to be a magician or a professional cook.
Which onion to use in French Onion Soup?
I am not going to tell you to include some fancy new ingredient.
Instead, I’ll simply advise you to keep an eye out for some good white cooking wines in your locality.
The time when I made this soup, I was in Europe and my mum was so kind to help out a bit while I was clicking the snaps.
I kept this recipe at the side all this while for a cold day.
As it is raining, as if we were in Europe instead of the tropical Goa, I decided to post it on a grey 2nd of November
All souls day.
We have officially entered the dark cold time of the year, so we can brace ourselves for some nice warm comfortable hours between our 4 walls.
To “celebrate” this, I made Onion soup, because there is nothing more simple and motivating than having a intoxication soup waiting for me.
I am not going to explain here today what the health benefits of the common staple food Onion is.
For the time being, I am giving you my beloved Onion soup that has saved my a** so many times.
In the meanwhile you can try the recipe and maybe check out more Onion health benefits fact by visiting this interesting page.
More French Vegetarian recipes:
- 2 big White Onions
- 4 Tablespoon Olive Oil
- 200 milliliter White Wine
- 1¾ liter Water + 2 Beef Maggie Cubes or 1¾ liter Beef Stock
- 2 small Bay leaves
- pinch grated Nutmeg
- pinch Salt
- pinch Pepper
- 2-3 crisp 1-2 days old bread
- 150 g grated Emmenthal Cheese (= 30 g each serving)
- Start by cutting your Onions into thine rings. Grab a Soup pot and heat up the Olive oil, add in the Onion and stir fry frequently until they are glossy, transparent and soft.
- Now add in the white flour and quickly stir fry for a minute. Continue to pour in all the White wine at this point and stir mix it all well. Keep on medium to slow heat!
- After 2-3 minutes heating up the whole content again, add the remaining liquid, either water with the Maggi cubes dissolved and mixed in or the beef stock. Stir well! Season your soup by adding in the Bay leaves, Nutmeg and Salt. Cook for about 30 minutes!
- Cut your hard crisp bread into bite size pieces and place them into the prepared soup bowls.
- When the soup is finished cooked, season with pepper and mix. Now pour the soup with the Onions into each bowl as shown. Top with grated Emmenthal and place the bowls into the oven for a couple of minutes until the cheese is melted on top. Serve hot!