French Onion Soup

French Onion Soup

French onion soup is a type of soup made out of caramelized onions in a beef stock base, originally based on a simple Roman onion soup where it was popular dish for poor people, as onions were plentiful and easy to grow.  The modern version though is of French origin as the name states and it was somewhere in the 18th century when it was created, the difference between the Roman recipe is that the onions caramelized and cooked in beef stock base, it is also served with gruyere topping and sometimes croutons.

A very good soup especially when you get the process right, usually lots of onions will be used in a serving of this soup where it is initially slowly caramelized which can take for at least 30 minutes or an hour to develop flavour and colour. It is then deglazed with cognac, sherry or wine to further enhance the flavour before simmering it with a good beef stock.

We just had recently tried this soup for the first time as this was not popular in the Philippines, but when we moved over to New Zealand we can see a lot of ready-made ones in the supermarket which intrigued me on making a home-made one.  The name does not justify the taste as I never knew that a flavour like this would come from onions, it was surprisingly good and tasty, not too oniony even lots of it were used.  A good soup for cold and wet days specially when paired with a slice of bread.

Ingredients

3 large red, thinly sliced
3 large yellow onions, thinly sliced
8 cups beef stock
1/2 cup dry white wine
1/4 tsp sugar
4 cloves garlic, minced
1 bay leaf
1/4 tsp dry thyme
salt
freshly ground black pepper
Gruyere, grated
Parmesan cheese, grated
croutons or bread slices
olive oil

Method

  1. In a large heavy pot add olive oil then sauté onions in low heat, cover pot and let onions cook for around 45 minutes while occasionally stirring. After 45 minutes the onions will be in a caramelized stage, add the sugar and garlic then continue stirring for 10 more minutes.
  2. Add the wine to deglaze and once the liquid is thick pour the beef stock.
  3. Add the bay leaf and thyme then bring to a boil then simmer covered for 45 minutes.
  4. Season with salt and freshly ground black pepper then ladle the soup into oven proof bowls.  Place bread slice or croutons on top then sprinkle a generous amount of gruyere and parmesan.  Place in oven using the grill function then grill using the highest setting until top turns golden brown.
  5. Save with toast.

No Responses

  1. Marianne says:

    OOHHH French Onion soup is my all-time favourite!

    Delicious and making my mouth water at the very thought of it :)

  2. This is a soup I always think about making but never get around to it. Yours looks great!

  3. A definite all time favourite. With such stunning flavours and simple ingredients to to boot :) love the pics and I imagine this is perfect when waving good by to the last of winters days and hello spring!

  4. nors says:

    Sarap nyan….. Merin kami sa columbus nyan bro last month…. Tsaaalaaap!!!

  5. I like how you added both red and yellow onions. Great soup for when things start to cool down.

  6. wok with ray says:

    One of my favorite soups. Two types of onions, Wow! More cheese on mine please. Sarap!

  7. Kristy says:

    Believe it or not, I’ve never eaten this despite its popularity here. I’m going to try this soon though (and with the gruyere!). :)

  8. kitchenriffs says:

    This is a great soup, and one I haven’t made in quite awhile. It takes time to slowly cook the onions, but it’s so worth it. Very nicely done – thanks.

  9. mjskit says:

    There is nothing better than a beautiful bowl of French Onion Soup! Yours looks wonderful! I’m so glad you finally tried it and liked it! There is a little french restaurant in town where I buy mine. It’s SO good that I am satisfied buying it rather than making it at home. And it gives us a excuse to go get French food every once in a while. :)

  10. Nami | Just One Cookbook says:

    I’ve been drinking soup and I was about to look for something better to eat. Then I saw this delicious french onion soup… I know it’s high calorie, yet I don’t mind having one more soup before going back to regular eating! lol. Looks wonderful!

  11. Kiran says:

    My husband loves his doses of onions. I’ve got to make this soup for him someday :)

  12. This is one of Mr’s all time favourite soups. I am so glad you made it from scratch and liked it :-)

  13. Carolyn Chan says:

    The flavour of home made French onion soup is almost meaty, delicious soup.

  14. foodjaunts says:

    I’m a sucker for french onion soup – anytime a restaurant offers it I always order it. I’ve made it at home before, but yours looks super deep and rich.

  15. One of my absolute favorites – and your recipe looks amazing! Thrilled I spotted this!

  16. This looks wonderful. I haven’t had French onion soup since I was a child. Definitely bookmarking this one.

  1. February 19, 2013

    [...] g chicken legs 2 1/2 cups French onion soup, (without the croutons and cheese) 1 large can apricots (around 470g, reserve liquid) 1 large white [...]

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