French Onion Soup

French Onion Soup

Classic French Onion Soup gets its name because it originated in France in the 18th century, the invention of which is often credited to King Louis XV. In France, it is simply called Soupe à l’Oignon (Onion Soup) and sometimes Gratiné’e à l’Oignon. This soup is famous all over the world and is traditionally made with caramelized onions, beef broth, white wine, bay leaves, and thyme.

It is often served gratinéed; ‘topped with French bread covered with broiled-melted cheese’. Although ancient in origin, the dish underwent a resurgence of popularity in the US during the 1960s  due to growing popularity and interest in French cuisine (no doubt, inspired by the Kennedy White House and Julia Child). French onion soup may be served as a meal in itself or as an entrée.

Onion soups have, in fact, been popular at least as far back as Roman times. Onions were plentiful and easy to grow and this was seen as the food for the poor. The French created a modernized version, incorporating wine and beef.

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French Onion Soup

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How to make French Onion Soup – Recipe at a glance:

• Slice Onions.
• Add broth ingredients to a pot and simmer.
• Caramelize the onions separately.
• Add strained broth into Caramelized onions, once nice and brown.
• Season. ( Wine or Coconut Cream as a creamy alternative)
• Toast sliced baguette with butter.
• Put prepared soup into soup bowls and top with baguette and cheese.
• Put under the broiler till the cheese is melted. Serve immediately.

Which Onions are best for French Onion Soup? 

Yellow Onions (Vidalia) are best as they are not too sweet. Using red onions or white onions can make your French Onions soup, too sweet tasting. If in a pinch, you may substitute one yellow onion with one red or one white, but using more is not recommended.

Which Cheese is best for French Onion Soup? 

The French will tell you that Comté, Gruyère, or Emmental all work, or a combination. The cheese used must be a nice slow-melting, milder cheese that does not blister easily under the broiler. Emmental is a suitable substitute, but I will always prefer Gruyère.

French Gruyere is a fantastic choice, with a sweet- nutty flavor profile. I recommend French Gruyere Swiss Gruyere is slightly saltier. French or Swiss Gruyere will not overpower the soup, and actually brings out the succulent flavor of the soup while adding also adding a gooey creaminess to the soup! It’s thick and semi-hard – and unlike most traditional Swiss cheeses it has very little, if any, eye holes.

You can substitute with any Swiss cheese, but they usually are more processed than Gruyere, and hence lack the flavor.

Provolone, Fontina, Gouda, Raclette, Jarlsberg, and milder Cheddar are suitable substitutes.

Mozzarella blisters too easily and is greasier once melted, so it is not the perfect substitute.

Which Wine is best for French Onion Soup? 

Dry Red or White wines are used. Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir.

I do not use alcohol.

Can I make French Onion Soup without wine?

What type of Bowl is used for serving French Onion Soup? 

French onion soup is traditionally served in lion head bowls, which are deep but with a smaller mouth. This shape ensures you get more soup without all of it being soaked by the bread, the small er mouth means you don’t have to add too much bread to top the soup, and it also keeps the soup hot. The bowl also has handles, making it easier to hold onto the bowl as you dig into the soup and bread!

Which is the classic French Onion Soup?

Classic French Onion Soup is traditionally made with caramelized onions, beef broth, white wine, bay leaves, and thyme. There are many additions/variations.

Can I Add Coconut Milk to French Onion Soup?

Certainly! As we have done. It makes the soup creamy and just more delicious! Use a coconut cream that is not sweetened. I use Kara Coconut Cream.

Which Cheese goes best with Coconut Milk?

After doing some trials, I absolutely loved the use of French Gruyere cheese with coconut cream/ milk recipes. It does. not clash with the flavor of the coconut milk and they compliment each other.

Slicing Onions for French Onion Soup:

Use your fingers or the tip of your knife, to peel away the papery skin starting from the stem end. Removing the first layer of the onion can sometimes make the peeling easier. Rinse and pat dry. Now, you can slice it one of  two ways:

Option 1. Cut the onion in half lengthwise, from root to stem, following the grain. Begin to slice, using the long stripes on the onion as a guide. This method helps to yield firm pieces with a milder flavor (because fewer cell walls are ruptured, thereby releasing fewer sulfur molecules).

Best for stir-fried dishes, pressure-cooked or long-cooked dishes or curries., burgers, or pickling. It is more easily chewable when enjoyed raw and softer in soups, and other cooked dishes.

Option 2. Cut the onion in half lengthwise, from root to stem, Then begin to slice crosswise, horizontally against the grain, which yields perfect arched pieces. This method helps to yield softer pieces with a more intense flavor (more cell walls, ruptured;  releasing more sulfur molecules).

Best for adding to salads, burgers, or pickling. It is more easily chewable when enjoyed raw and softer in soups, and other cooked dishes.

Different chefs have different preferences when choosing how to slice the onions for French onion soup. Use option 1. if you prefer sturdier pieces in the soup and option 2 if you prefer a softer texture that is mashed into the soup.

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Ingredients:

• 5 Vidalia / Yellow onions
• 3 Tbsp unsalted Butter (plus 3 Tbsp for toasting the baguettes)
• 1 Tbsp Olive oil
• 1/2 tsp Sugar
• 1 Tbsp Flour
• 1/4 tsp Black Vinegar ( or Balsamic)
• 1/4 cup Kara Coconut Cream
• Salt and Pepper to taste
• 100 -150 gms Gruyere Cheese (or similar)
• 1 whole fresh baguette

For the Beef Broth:

• 500 gms Oxtail
• 1 Vidalia / Yellow Onion
• 1 Carrot
• 2 sprigs of fresh Thyme
• 1/4 tsp Black peppercorns
• 2 Bay leaves
• 2 cloves of Garlic- optional
• 1 Beef bouillion cube (stock cube)
• Salt and Pepper to taste
• 8 cups water

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Onions, Beef Broth, Carrot, Bay leaf, Thyme, Butter, Olive oil, Flour, Sugar, Black Vinegar, Baguette, Cheese, Salt & Pepper.

EAT AND TELL!!! Let us know if you tried –  French Onion Soup