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Read by Michael Flamel
Gail and I have always been fans of French onion soup, but nothing could have prepared us for the version we discovered during a serendipitous lunch stop at a quaint bistro along the Rhône River. After a morning spent touring a picturesque village with its winding cobblestone streets and stories of ancient trade routes, we were ready to refuel.
The bistro came highly recommended, and its reputation proved well-deserved. When the waiter placed the soup before us, we were enchanted by the aroma of caramelized onions, savory broth, and melted Gruyère. The bowl was as large as it was inviting, and we decided to share it—a common habit of ours when faced with culinary treasures too good to finish alone.
Every spoonful was a revelation: the sweetness of slow-cooked onions, the umami of a rich beef broth, and the perfect crunch of baguette slices soaking just enough without becoming soggy. The soup was crowned with a cheese crust so golden and bubbly it could have been kissed by the Provence sun itself.
Back home in Plymouth, we’ve sought to recreate this experience. Our local French restaurants serve wonderful onion soup, but, alas, it hasn’t quite captured the magic of that Rhône-side bistro. So, we rolled up our sleeves and crafted our version of the perfect French onion soup, inspired by that unforgettable day.
The History of French Onion Soup
French onion soup has its origins in the kitchens of 18th-century France, though versions of onion-based broths date back to Roman times. In the 1700s, onions were a staple food for the working class due to their abundance and affordability. A dish that began as a humble, rustic meal evolved into a culinary masterpiece with the addition of rich stock, toasted bread, and cheese.
The transformation into the dish we know today—gratinée with a bubbling, golden cheese crust—occurred in Paris, where it became a signature offering in bistros and brasseries. By the 19th century, French onion soup was no longer just a meal of necessity but a beloved indulgence that represented the country’s ability to elevate simple ingredients into something extraordinary.
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Gail & Don’s French Onion Soup
A rich and comforting classic, this French Onion Soup features deeply caramelized onions simmered in a flavorful broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for chilly days or an elegant starter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Soups
Ingredients
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 cup dry white wine (optional)
- 6 cups beef stock (or vegetable stock for a vegetarian option)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- 8 slices of baguette, toasted
- 2 cups Gruyère cheese, grated
Instructions
- Caramelize the Onions: In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the onions, sugar, and salt. Cook, stirring often, until the onions are deeply caramelized and golden brown (about 30-40 minutes).
- Deglaze the Pot: Add the white wine, scraping the bottom of the pot to release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
- Build the Soup: Stir in the flour and cook for 1 minute. Add the beef stock, bay leaf, and thyme. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Discard the bay leaf and thyme sprigs. Adjust salt to taste.
- Prepare the Topping: Preheat your oven’s broiler. Ladle the soup into oven-safe bowls. Top each bowl with 2 toasted baguette slices and a generous handful of Gruyère cheese.
- Gratinate: Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, 2-3 minutes. Watch closely to avoid burning.
- Serve: Carefully remove from the oven and serve immediately. Garnish with a sprig of thyme if desired.
Serving Suggestions & Beverage Pairings
This soup is a meal in itself when paired with a simple salad of greens, walnuts, and vinaigrette. For a heartier dinner, serve it alongside roast chicken or a charcuterie platter.
Wine is, of course, a classic accompaniment. A medium-bodied red like Côtes du Rhône or a crisp Sauvignon Blanc complements the soup beautifully. For a non-alcoholic option, try sparkling apple cider or an herbal iced tea.
A Culinary Memory Worth Reliving
Every time we make this soup, we’re transported back to that bistro along the Rhône, where every bite reminded us of the beauty of simple, farm-fresh ingredients prepared with care. As we dream of revisiting France (if only for the soup!), we hope this recipe brings a bit of French charm to your kitchen. Bon appétit! ❖
