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French onion soup

Facts about French onion soup

Image description CC by Simply Recipes https://www.simplyrecipes.com/recipes/french_onion_soup/c
  1. Onion soups have been popular at least as far back as Roman times
  2. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow
  3. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions
  4. The soup base is often topped with slices of (toasted) bread (a "croute" or "crouton")
  5. The French call french onion soup "soupe à l'oignon"

Recipe

  • 6 large red or yellow onions
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • Kosher salt
  • 2 cloves garlic, minced
  • 8 cups beef stock, chicken stock, or a combination of the two
  • 1/2 cup dry vermouth or dry white wine
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brandy (optional)
  • 8 slices (1 inch thick) French bread or baguette
  • 1 1/2 cups grated Gruyere
  • Sprinkling of Parmesan
    • Image description
    CC by Pinch and Swirl https://pinchandswirl.com/french-onion-soup/

    Instuctions

    1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer
    2. Add broth, pepper and salt; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour
    3. Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic
    4. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted