The classic example of haute cuisine
When I moved to the United States, I found French Onion Soup on the menus of many restaurants. I longed for some authentic European food, but the shock was intense when I saw the soup presented to me. A mass of onions with very little broth, topped with a thick piece of bread and at least one inch of cheese (I might have exaggerated a little bit). Indeed, it is not the same soup as it is served in fine restaurants in France.
French Onion Soup is a very fine and delicate broth with onions. If served as a Gratinée, the soup is topped with a thin layer of grated Gruyère or similar cheese.
Ancient Origins
The history of French Onion Soup can be traced back to ancient times. Onions were a staple in many European cultures due to their easy cultivation and long shelf life. The ancient Greeks and Romans used onions in their cooking, and it is believed that they were the first to develop a rudimentary form of onion soup.
Medieval France
The dish as we know it today began to take shape in medieval France. Onions were readily available and affordable, making them a common ingredient in French cuisine. The earliest versions of French Onion Soup consisted of thinly sliced onions slowly cooked in butter until caramelized. These sweet and flavorful onions were combined with broth and served over stale bread.
The Influence of King Louis XV
French Onion Soup gained significant popularity during the reign of King Louis XV in the 18th century. The King was known for his love of extravagant feasts and was believed to be particularly fond of onion soup. His endorsement of the dish contributed to its rising prominence in French culinary culture.
The Cheese Connection
Adding melted cheese to French Onion Soup is a more recent development. The idea originated in Paris's Les Halles market district in the 19th century. The market's proximity to cheese shops led to the experimentation of placing a slice of bread with melted cheese on top of the soup, creating the iconic Gratinée des Halles version of French Onion Soup that we enjoy today. The dish served as a hangover remedy for people who left the cabarets late at night to go and eat at the market, the only place still open that late. The soup was known as the "drunkard's soup". It supposedly veils the smell of alcohol on one's breath.
Popularity
French Onion Soup gained international recognition in the 20th century. It became a staple in French restaurants and bistro menus in France and abroad. Its reputation as a comforting and flavorsome dish grew, and it was embraced by food enthusiasts worldwide.
With its humble origins and delectable flavors, French Onion Soup has withstood the test of time and earned a special place in culinary history. From its ancient roots to modern-day adaptations, this beloved soup brings warmth and satisfaction to countless tables. Whether you savor it in a Parisian café or prepare it at home, French Onion Soup captures the essence of French cuisine, reminding us of the power of simple, time-honored recipes.
Minor changes
Although the soup has proven nearly perfect, I made minor changes to the original recipe as my idol Julia Child presented it in her book "Mastering the Art of French Cooking." Instead of beef broth, I use vegetable broth. It will give the soup a finer, lighter taste. Furthermore, It can be served as a vegan soup if the ingredient butter is replaced by olive oil.
French Onion Soup
Ingredients
(This will make 8 servings)
1.5 lb thinly sliced Yellow Onions (note 1)
3 tbsp Butter (use Olive Oil to make the soup vegan)
1 tbsp Olive Oil
1 tsp Salt
1/2 tsp Sugar
3 tbsp Flour
8 cups Vegetable Broth
1/2 cup Dry White Vermouth (note 2)
3 tbsp Cognac (note 3)
Salt and Black Pepper to taste
For the garnishing (Croûtes)
4 slices French White Bread (must be 3/4 to 1 inch thick)
3 tbsp Olive Oil
4 thick slices Swiss Cheese (note 4)
Optional
Chervil
The Process
Add butter, olive oil, and onions to a heavy-bottomed pot or Dutch oven (at least 4 quarts). Mix well so all onions are well covered in the cooking fat. Cover the pot and cook slowly on medium-low for 15 minutes.
Uncover the pot and increase heat to medium-high. Add salt and sugar. Cook for 30 minutes, stirring frequently, until the onions are golden brown. (Sugar will help caramelize the onions.)
In the meantime, add the vegetable broth to a separate pot and bring to a boil. It has to be boiling for step 5, so start heating it 10 minutes before.
Add the flour to the pot with the onions and stir for 3 minutes.
Take the pot with the onions off the heat and stir in the boiling broth.
Add the vermouth, salt, and pepper to taste.
Heat the soup over medium-low to medium heat until it simmers. Don’t boil it too rapidly! Cover the pot with the lid partially open for 30 minutes.
While the soup is simmering, cut out white bread pieces with a cookie cutter. On a baking sheet, bake the bread at 325 degree F for approx. 20 minutes. After 10 minutes, brush some olive oil on both sides of the bread. Once the bread is golden brown, remove it from the oven.
With the same cookie cutter, cut out the cheese.
Lay the cheese pieces on the bread and broil it for a couple of minutes until the cheese starts melting.
If the soup is not served immediately, remove the lid from the pot and keep it open. Once the soup is served, heat it over medium-high heat until it simmers again.
Right before serving, add the Cognac to the soup.
Serve the soup in a flat soup bowl, adding the baked bread pieces. Sprinkle some chervil on top, if desired.
Bon appétit!
Notes:
Do not slice the onions too thin. I have experienced onions completely falling apart into little pieces while cooking.
French Mâcon wine is very dry and used in original recipes. Finding this kind of wine in the United States is not easy. Julia Child recommends using dry white vermouth instead, which is a great substitute. When you buy dry white vermouth, ensure it does not have additional ingredients such as spices or herbs. I had excellent experiences with the brand Dolin, which is available in regular supermarkets or liquor stores.
Yes, Cognac is a brandy. So, can you use another brandy instead? Well, you could. However, this would not be the original ingredient. It is comparable to using a sparkling wine in a cocktail when the recipe requests Champagne.
You can use any cheese you like. My two preferred cheeses are either Emmentaler, which is lighter in taste, or Gruyère, the original used cheese.
Wine Pairing
White:
Les Piliers Viognier or similar Viognier
Why:
Viognier is an aromatic white wine with tropical fruit flavors which offers a contrast to the full flavored onion and cheese flavors. The floral character of Viognier complements the sweetness of caramelized onions.
Red:
Jadot Beaujolais Village or similar Beaujolais Village
Why:
French Onion Soup is full bodied. Therefore, you do not want to pair it with a full bodied wine. Beaujolais Village is fruity, low in alcohol and high in acidity which is a flavor enhancer and the brightness of the wine will not be overpowered by the boldness of the soup.
Music Pairing
Charles Aznavour - La Bohème
Why:
This famous French Chanson, sung by the great Charles Aznavour, describes an artist recalling his younger years in Montmartre, years when he was hungry but happy. This song is a farewell to the last days of a bohemian Montmartre. The French Onion Soup as we know it today was created during the bohemian time period of Paris. Being an inexpensive dish, it offered satisfaction for the hungry artists of the time. The recipe has not changed much since. It reminds us today of this time and always will.
Made the French onion soup!
It was perfect!
The only change I made was I grated all the Gruyère cheese & melted some on top of bread, then placed the bread inside vessel with the soup, more grated Gruyère on top & broiled all for a couple minutes.
It was fantastic! Maybe the best I’ve ever had!
Thank you!!