Soupe à l'Oignon
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This quintessential French bistro classic originated as a humble peasant dish in 18th century Paris. Rich caramelized onions create a deeply savory broth topped with crusty bread and bubbling Gruyère cheese. The long, slow cooking process transforms simple ingredients into a comforting dish that has become an icon of French cuisine.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven, ladle, oven-safe bowls, baking sheet
Cooking Method: Grilling - Broiling, Stovetop - Sauteing
Ingredients
- 4 large yellow onions (sliced)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 garlic cloves (minced)
- 1 tbsp flour
- 1/2 cup white wine
- 6 cups beef stock
- 1 bay leaf
- 2 thyme sprigs
- 1 tbsp Worcestershire sauce
- salt
- pepper
- 4 baguette slices
- 2 cups Gruyère cheese
- 2 tbsp Parmesan
Instructions
- Melt butter with oil in Dutch oven over medium heat. Add onions and coat well.
- Cook onions 45 minutes on medium-low, stirring occasionally. Add sugar after 15 minutes to help caramelization - patience is the secret ingredient here!
- Add garlic, cook 1 minute. Sprinkle flour over onions, stir 2-3 minutes.
- Pour in wine, scrape up browned bits, reduce slightly.
- Add stock, bay leaf, thyme, Worcestershire sauce, salt, and pepper. Simmer gently 30 minutes.
- Toast baguette slices. Remove herbs from soup.
- Ladle soup into oven-safe bowls, top each with toast and cheeses - get ready for the grand finale!
- Broil 3-5 minutes until cheese is bubbly and golden.
- Serve hot, preferably to impressed guests.
Storage & Make-Ahead
Storage Advice: Store soup (without bread/cheese) in refrigerator up to 3 days.
Make-Ahead & Freezing Tips: Make soup base up to 3 days ahead. Freezes well up to 3 months. Add bread and cheese just before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 420
- Protein: 22g
- Fat: 23g (Saturated: 12g)
- Carbohydrates: 31g (Fiber: 3g, Sugar: 10g)
Allergen Information: Contains dairy (butter, cheese), wheat (flour, bread)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Serve in traditional lion's head soup bowls for rustic authenticity. Pair with a simple green salad with vinaigrette.
Wine or Drink Pairing: Alsatian Riesling complements the sweet onions and rich cheese beautifully. Try Trimbach or Zind-Humbrecht.
Possible Recipe Variations: Use vegetable stock for vegetarian version. Add cognac when deglazing. Float toasted garlic bread under cheese.
Additional Notes: Flavor improves overnight as ingredients meld together.
Cette soupe à l’oignon a l’air délicieuse! J’adore l’idée de laisser caraméliser les oignons lentement pour développer leur douceur naturelle. Je vais essayer ce weekend quand il fera froid!
Made this French onion soup on a cold night. The key really is taking your time with the onions – I let mine caramelize for almost an hour. Used Gruyere (lucky to find some imported real gruyere at my local store) for the top and it was delicious!