Forget chef meals at high-end restaurants at exorbitant costs. True comfort food for winter, and especially this winter, is quite modest, easy to prepare at home and especially magical when served in a cracked bowl - French onion soup. Imagine this: golden caramelized onions swimming in a rich soup alongside crunchy bread, with melted cheese being the glue that binds here. A warm dish of sweet and salty, a hug in a cup on a cold night and a classic from the cuisine of the Tricolor country to enjoy in all seasons.
Secret? Patience. An uncommon commodity these days, but critical. Because French onion soup doesn't rely on fancy ingredients or quick tricks. Basically, its preparation is quite easy – only four core components, and a result much higher than the sum of its parts.
The 4 core components:
Rich broth: The soup is traditionally made from beef broth that adds flavor and depth. Some variations use chicken broth.
Toasted bread: A thick slice of toasted, crispy and golden bread is not only delicious and satisfying, it also serves as a cheese dish.
Melting cheese: Gruyere (Swiss cheese produced since the 12th century that tastes sweet with a touch of saltiness) is the classic choice for French onion soup. The cheese adds a salty and creamy flavor parallel to the sweet taste of caramelized onions and enriches the soup.
The caramelized onion. In fact, the key to French onion soup lies in the slow caramelization of the onion. After cooking for over an hour, the onion becomes soft and melting and develops a deep and complex sweetness that is the core of the soup's taste. It is recommended to choose Vidilia onions, a type of onion that looks like yellow onions, but is more charred, its peel is thinner and its taste is less sweet and pungent.
French baguette cut into slices, photo: Freepik
Whichever recipe you choose, be sure to give the onion enough time to caramelize – that's the secret to making a truly exceptional French onion soup.
Andhere are some more tips for making French onion soup:
• It is advisable to use a Dutch pot (a cast cauldron pot with a heavy bottom) to distribute the heat evenly to prevent the onion from burning.
• Don't be afraid to let onions brown - the darker they are, the richer the flavor will be.
• Add a little dry sherry or brandy to the soup for an extra layer of flavor.
• If you don't have Gruyere cheese, you can replace another type of melted cheese like Emmental, Comte or Gouda.
• For a vegetarian option, use vegetable broth instead of beef or chicken broth.
When the first spoon touches your lips, you'll know – it's more than just soup. It is a love story on a plate, a warm hug in a bowl, a reminder that the simplest things, done with love and patience, can be the most luxurious.
There are countless variations available online and in cookbooks.
Here's one easy and delicious recipe:
Ingredients:
4 tablespoons unsalted butter 1 tablespoon vegetable oil 1 teaspoon salt 1 teaspoon sugar
1/2 teaspoon fresh
ground black pepper 1 glass of dry white wine 2 tablespoons flour
6 cups meat
broth 1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon dried thyme
2 bay
leaves fleet baguette cut into slices
1 tablespoon dry sherry
220 g grated Gruyere cheese
How to prepare:
In a soup saucepan, melt the butter over medium heat. Add the oil, onion, salt, pepper and sugar.
Cook for 45-55 minutes, stirring occasionally (induction may take less time), until the onion turns a deep golden brown and caramelized. Be sure to scrape any small particles that may have stuck to the bottom of the pot.
Add the wine and increase the heat to high.
Cook for 8-10 minutes, stirring with a wooden spoon until almost all the liquid evaporates.
Add the flour and cook for about a minute to dissolve it.
Add the soup, Worcestershire sauce, thyme and bay leaves to the pot.
Bring to a boil, reduce heat and cook with a lid for about 30 minutes. Add the sherry, taste and fix seasoning if necessary.
While the soup is cooking, preheat the oven to high heat and roast the baguette slices (according to a calculation of 10 slices per serving) in a baking sheet with parchment paper for about 2 minutes until the bread is dry, crispy and golden at the edges.
Sprinkle the cheese evenly. (If you have serving bowls suitable for heating in the oven, then you can melt the cheese in a few minutes. Alternatively, you can also microwave it.)
Allow the soup to cool a few minutes before serving.
Enjoy!
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