Soupe à l'Oignon (French Onion Soup) - European Recipe

Soupe à l'Oignon (French Onion Soup)

🌍 European, Paris, France Difficulty: ●●●○○

A staple of Parisian market workers at Les Halles since the 18th century, this soup was traditionally eaten at dawn after a night's work.

Ingredients

• 1 kg yellow onions, thinly sliced
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 150 ml dry white wine
• 1.5 litres beef stock
• 1 bay leaf, 2 sprigs thyme
• Salt and pepper
• 8 thick slices crusty baguette
• 200 g Gruyère cheese, grated

Method

1. Melting — Melt butter with oil in heavy pot over medium-low heat.
2. Adding — Add onions and sugar; cook, stirring occasionally, for 45–60 minutes until deeply caramelized.
3. Adding — Add garlic; cook 2 minutes.
4. Pouring — Pour in wine; boil until nearly evaporated.
5. Adding — Add stock, bay leaf, and thyme; simmer 20 minutes. Season well.
6. Ladling — Ladle soup into oven-safe bowls; float baguette slices on top.
7. Step 7 — Heap cheese generously over bread.
8. Broiling — Broil under grill until cheese is bubbling and golden, about 3–4 minutes.

Tags: yellow onions, butter, olive oil, sugar, garlic · Source: Observatory Recipe Research Kitchen