French onion soup, or Soupe à l'oignon as it's called in french is a classic and truly the best of dishes when you want to warm up during cold autumn and winter days. It is a tasty, rustic, and warming soup that is also both cheap and easy to prepare. It does take some time to make it, but much takes care of itself and you can do most of it in advance. It is important that the onion gets the time it needs in the pot for the flavors to deepen and the right sweetness to arise. The soup mainly consists of onions in a flavorful broth topped with a gratinated cover of bread and cheese. Be extra generous with the cheese for the gratin.
How to make it
Preparation time: approximately 2–2½ hours
2.2 lbs of peeled yellow onion, thinly sliced (preferably with a mandolin)
2 garlic cloves, finely chopped or grated
2.1 oz of butter
2 tbsp of olive oil
1 tbsp of granulated sugar
1 tbsp of apple cider vinegar
3 tbsp of all-purpose flour
0.85 cups of dry white wine
1 tbsp of Worcestershire sauce
8.45 cups of boiling water
4 cubes of mushroom bouillon
10 black peppercorns
3 bay leaves
1 tbsp of dried thyme
1 tbsp of dried oregano
Salt
Freshly ground black pepper
Croutons
6-8 slices of sourdough bread (levain) or use some baguette
3 tbsp butter (or more)
3 tbsp olive oil (or more)
2 garlic cloves, finely chopped
For serving
Sourdough or baguette croutons fried in butter and garlic
1.27 cups of grated aged sharp Cheddar cheese, Gruyere and/or Parmesan cheese (or more)
Fresh thyme
How to make it
1. Heat up butter and oil in a large pot and sauté the onions and garlic on medium-high heat for a few minutes. Then reduce the heat and let it simmer on low heat, covered for about 15 minutes.
2.2 lbs of peeled yellow onion, thinly sliced (preferably with a mandolin)
2 garlic cloves, finely chopped or grated
2.1 oz of butter
2 tbsp of olive oil
2. Add sugar, salt, and apple cider vinegar, stir often and brown the onions on medium-high heat for 30–40 minutes without a lid. The onions should not be fried but they should get color. They are done when they start to get a beautiful, slightly golden-brown color and are completely soft.
1 tbsp of granulated sugar
1 tbsp of apple cider vinegar
Salt
3. When the onions are done, add the flour gradually while stirring so that the flour is evenly distributed, and no lumps occur.
3 tbsp of all-purpose flour
4. Add wine and Worcestershire sauce while stirring and let it boil.
0.85 cups of dry white wine
1 tbsp of Worcestershire sauce
5. Add the bouillon cubes and the boiling water and put in the peppercorns, bay leaves, and thyme and oregano.
8.45 cups of boiling water
4 cubes of mushroom bouillon
10 black peppercorns
3 bay leaves
1 tbsp of dried thyme
1 tbsp of dried oregano
6. Let the soup simmer for 30–40 minutes under a lid. Taste and add freshly ground black pepper to taste and some salt if needed.
Freshly ground black pepper
Salt
Up to this point, the soup can be prepared.
For serving
Make croutons:
7. Cut off the edges from the bread. Cut thick slices and then cut each slices into suitably sized cubes. Heat up olive oil and butter in a large frying pan and put in a layer of bread pieces. Fry on low medium heat until they become crispy and have a nice color all around. Add the garlic at the last minute of cooking (make sure it doesn’t burn). Let the croutons drain on kitchen paper and set aside.
6-8 slices of sourdough bread (levain) or use some baguette
3 tbsp butter (or more)
3 tbsp olive oil (or more)
2 garlic cloves, finely chopped
8. Preheat the oven to 482°F. Pour the soup into ovenproof bowls and top with croutons, so they cover the surface. Add the cheese on top of the crutons. Put the bowls high up in the oven and gratinate for approximately 10 minutes. To get a nice surface, you can change to grill for a minute or two at the end. Take care not to burn the surface. Top with some fresh thyme and serve immediately.
Croutons fried in butter and garlic
1.27 cups of grated aged sharp Cheddar cheese, Gruyere and/or Parmesan cheese (or more – be generous)
Fresh thyme
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