Skip to main content

French Onion Soup

Welcome back! 
Today, we have a popular soup that actually dates from ancient times, though it gained its popularity since the 1960s. Surprisingly, this increase in demand was seen first in the United States rather than France, where people were eating fun French food like escargot. Although the dish seems simple (a big pot full of onions, right?), it's actually quite time consuming to make and involves many steps that we'll go over. But in the end, you get a nice authentic soup to enjoy!

French Onion Soup


Makes 4-6 servings

Ingredients:

  • 3 large sweet onions, thinly sliced (this should be about 8 to 10 cups)
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1 tablespoon garlic, minced
  • 1/2 cup white wine
  • 4 to 6 cups beef broth (depending on how concentrated you want it to be, we used 4 cups)
  • 1/2 teaspoon thyme (dry or fresh)
  • Salt and pepper to taste
Serve this alongside some baguette slices topped with cheese (we used Gruyere).

Directions:

  1. In a Dutch oven, put the oil and onions in and cook until soft. (About 15 minutes)
  2. Add the butter and cook until the mixture is light brown. (About another 15 minutes)
  3. Add the sugar to help it caramelize and cook until dark brown. (About 10 minutes)
  4. Add the garlic in and cook for about 5 minutes.
  5. Add the white wine and cook for another 5 minutes. At this point, there should be about 2 cups of soup in the pot.
  6. Add the beef broth and thyme and cook for about 10 minutes. The onions have been cooking for an hour now, and the everything should be at the right consistency.
  7. Add salt and pepper to taste.
  8. While cooking the soup, cut up a baguette into slices that will fit in your bowl. Top them with cheese.
  9. Split the soup into cups. Put a baguette slice in each and then broil it in the oven until the cheese is melted.
  10. Voila! It's now ready to eat!
This process is pretty long, but it's worth it. You could also serve the bread on the side if you rather it be dry and crunchy but it's traditionally supposed to be in the soup.
It pairs nicely with lots of other dishes, like a light salad for a soup and salad combo. We had it alongside a tuna sandwich, which was also great.
Also, one serving of this soup is pretty much half of a large onion. That's a lot of onion!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
Post a Comment
Read more

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more