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?
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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 Onions to use for this 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.
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:
- Zucchini Boats
- Cold Green Bean Salad with Dressing
- Onion Tart - Recipe form the Picardie
📖 Recipe
French Onion Soup Recipe
Ingredients
For the Soup
- 2 Onions large
- 4 Tablespoon Olive Oil
- 2 Tablespoon All-purpose Flour
- 1 cup White Wine
- 59 fluid ounces Broth Beef or Vegetable
- 2 Bay leaves small
- pinch Nutmeg
- pinch Salt
- pinch Black Pepper Ground
For the Topping:
- 2 Stale Bread Rolls
- 1⅓ cup Shredded Cheese Cheddar or similiar
Instructions
- Slice onions into rings
- Heat up stock pot with the oil.
- Saute onions soft and translucent.
- Reduce heat setting. Stir in flour to create a roux. Mix in and deglaze with white wine. Increase heat setting.
- Pour in broth and season your soup with bay leaves, nutmeg, black pepper, and salt. Cook for about 30 minutes over a medium heat setting.
- Cut stale bread into bite sized pieces and place into the prepared onion soup bowls.
- When the soup is done cooking, pick out bay leaves and discard.
- Pour soup into prepared soup bowls
- Top with grated cheese and place the bowls into the oven under the grilling function for a couple of minutes until the cheese has melted on top.
- Serve hot.
