French onion soup is one of those warming, stew-like soups that comes from the earth. It is usually prepared with beef stock and caramelized onions. Those onions add bags of sweet flavour which is enhanced further by the addition of wine and even brandy. Whatever the additions french onion soup has been described as ‘oozy and unctuous’.
The onions are conventionally softened and cooked on top of the stove but the alternative is to soften in a casserole dish and then cook in the oven for about an hour. The difference in the cooking boils down to how the caramelization proceeds. I think cooking on the stove is marginally easier because you can check for burning.
All chefs top it off with large slices of bread or croutons. These croutons are always covered in melted Gruyère and/or Comté cheese – this is the wonder of this particular dish. Not everyone liked it. Elizabeth David could not stomach the uncooked onion and poorly developed or oversweetened stock that went into this dish.
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Serves 4.
Equipment:
Ingredients:
- 120g unsalted butter
- 4 – 6 medium white and red onions, peeled and thinly sliced root to stem. It should make about 10 cups.
- (optional) 1 garlic clove – finely chopped
- 1 bay leaf
- 3 pinches of salt
- 2 pinches of freshly ground black pepper
- 1 tbsp plain flour
- 250ml dry white wine, boiled for 30 seconds to remove the alcohol. Vermouth and sherry is just too sweet unless you want to avoid adding any sugar but try it for taste. Some chefs also add a tablespoon of brandy for a real earthy kick.
- 1 -1.5 litres of chicken, beef or vegetable stock
- 1 tablespoon fresh thyme leaves – you can also use a few sprigs of fresh thyme) or just ½ teaspoon dried thyme with more to taste.
- 1 tsp sugar
- half a French baguette – small is probably ideal here
- 150g Gruyére or Comté cheese – best grated
Preparation Of French Onion Soup:
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Preheat oven to 200ºC/390ºF/Gas 6 if going down the oven cooking route.
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If you intend to cook the onion on the stove choose a heavy medium sized saucepan, dice the butter and melt without browning. If you cook in the oven, melt the butter in a casserole dish with an ovenproof lid.
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Cut the onions in half, finely slice to about 3mm width and add to the butter. Soften the onion for 5 minutes, stirring frequently – keep the lid on as much as possible just to retain heat.
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Add salt, pepper, bay leaf and sugar and continue cooking for 20-30 minutes on a lower heat to achieve an even caramel golden-brown colour. The onion slices should be translucent. Stir every 2-3 minutes and watch carefully to prevent the onions burning. Some chefs will spend up to an hour on this but I think these onions which are the star of the show would be ready after 30 minutes. Add any garlic at this point.
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Now add the flour to the onion and stir in well.
- Increase the heat and keep stirring as you gradually add the wine or other alcohol, followed by the beef stock.
- If you cook on the stove, cover the pan and simmer for 15-20 mins. Scrape any brown bits and pieces back into the soup – they just contribute magnificently to the flavour.
- If you use the oven, place the casserole dish in it and cook for one hour. Check half way through to make sure there is no burning. Remove from the oven.
- Check the seasoning and adjust accordingly.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and sprinkle on the cheese. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve. I also like to spread a thin layer of Dijon mustard on the untoasted side before the cheese goes on as it seems to add even further piquancy to the croutons.
- The croutons are literally piled into the soup where they work their bready magic.
- Try not to eat all the soup in one sitting!
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