French Onion Soup Recipe

French Onion Soup

Those who go to France will try this recipe there without the hassle of making it one-to-one, but we will give some air to our guests here, or we will create a situation where we can say to ourselves, “I made this soup for myself, oh how nice”. This week’s recipe is a classic French onion soup. I really think that I did it very well, and if you think that this is your job, you are a bit wrong because I love to eat this soup, I make it with great pleasure because I know that I will eat it while making it, and the result is magnificent. Although onion soup is a dish that originated in France in the 18th century, its history goes back to the ancient Roman period. In the past, dishes made with plenty of onions were preferred because they were cheap and were mostly consumed in village kitchens instead of palace kitchens. In this case, since onions and onion dishes are well known among the people, they have been guests on people’s tables for many years. Let’s come to the difference of French onion soup… French onion soup is made by boiling the chopped onions in the way we know as “julienne” and served with toasted bread and cheese. While this version of onion soup is the most traditional, there are other vegetarian variations available, either pureed or using vegetable broth instead of broth. But as I always say, classic is always classic. This Classic French Onion Soup slowly spread all over the world with the popularity of French cuisine in America in the 1960s. I wanted to share this recipe with you without making you wait too long.

Materials

100 g butter
4 onions, diced
2 cloves of garlic chopped
2 bay leaves
2 sprigs of fresh thyme
salt-pepper
1 glass of red wine (optional)
3 tablespoons of flour
1.5 – 2 liters of broth
4-5 slices of baguette bread
200 g Gruyere or Emmental cheese

How To Make French Onion Soup

Melt the butter thoroughly in a large saucepan. Start slowly mixing the onions, garlic, bay leaves and thyme in the butter over medium heat. Keep stirring for 25-30 minutes on low heat, being careful not to burn your onions until they are well caramelized. If you wish, cut an oiled paper into a circle the width of your pan, wet it well, cover it over your onions and do the same, stirring occasionally, this will help your onions sweat. After the onions soften well, continue to stir for 4-5 minutes on medium-high heat and allow your onions to color a little. Add the wine and simmer over high heat until the wine is flying and the onions are dry. Remove the thyme and bay leaves from your pot. Add the onions in your pot to the flour and mix for 5 minutes. After the flour is lightly roasted, add the broth and bring to a boil. After boiling your soup for about 25-30 minutes, fill it into bowls, put a slice of bread and cheese on them and bake in a 220 degree oven until the cheeses melt and turn colour. Remind your guests or yourself that it is hot and eat it with pleasure.