French onion soup is a soup of onions, gently fried and then cooked in meat (chicken or beef) stock or water, usually served gratineed (French for cooked) with a piece of bred covered with cheese floating on top. Onion soups were known in France medieval times, but the version now familiar dates from md 19th century. The addition of beef or chicken broth and the generous layer of melted cheese on top transformed the simple onion soup into the rich and indulgent dish we now adore.
Ingredients
- 2 red onions, finely sliced
- 2 tbsp butter + 1 tbsp. OilÂ
- 2 tbsp all-purpose flourÂ
- ½ tsp sugarÂ
- ¼ tsp garlic pasteÂ
- 5-6 cups of beef broth/soup
- Salt and pepper to taste
- 2 thick slices of toasted bread
- ½ cup grated parmesan cheese
- 2 oven-proof soup bowls or ramekins
Procedure
- TO get this French onion soup process started, heat the butter and oil, then fry the onions on low heat until golden. Add the garlic paste, then add the sugar and salt, and let the onions caramelize to a dark golden brown. Add the flour and stir it around on low heat to get rid of the ‘raw’ flour smell. Then slowly add the beef broth/soup and stir.Â
- Increase the heat to medium and let the soup simmer for 20 minutes. You can skim any oil that comes to the top if you want. Adjust seasoning to taste.
- DO THIS LAST STEP JUST WHEN YOU ARE ABOUT TO SERVE:Â When ready to serve, pour the soup into each ramekin/bowl then add a slice of toast on top of each bowl. Sprinkle the grated cheese, and place the bowls under a hot broiler/grill until the cheese is golden and bubbly, about 5 minutes more or less and there you have your French onion soup brought to life. Serve immediately!Â
