It’s October and the onions that I’m buying from the shops are noticably stronger. It’s quite rare these days that chopping onions makes me cry but at the moment I’m left with tears streaming down my face especially after I’ve sliced a kilo of them.
French onion soup is a classic dish rooted in French culinary tradition, celebrated for its rich, comforting flavors and rustic elegance. At its heart, the soup is a simple combination of caramelized onions, beef broth, and a touch of wine or brandy, slowly simmered to develop deep, savory complexity. The onions are cooked low and slow until they turn golden brown and sweet, forming the flavorful base of the soup.
What truly sets French onion soup apart is its iconic topping: a slice of crusty baguette, floated atop the soup and smothered in melted Gruyère or Comté cheese. The dish is then broiled until the cheese bubbles and turns golden, creating a satisfying contrast between the gooey, crispy top and the rich, brothy base beneath.
Traditionally served in individual crocks, French onion soup is both a humble peasant dish and a bistro staple. Its origins date back to Roman times, but it gained popularity in 18th-century Paris as a late-night meal for revelers and market workers. Today, it remains a beloved comfort food around the world, perfect for chilly evenings or as a hearty starter. Its balance of sweetness, umami, and texture makes it a timeless favorite in French cuisine.
Ingredients
- 1kg onions peeled, halved and thinly sliced
- Tablespoon of butter
- Tablespoon of olive oil
- Teaspoon of sugar
- 2 teaspoons of flour
- 250g white wine – you can subsititute beer
- 1 litre of beef stock
To serve:
- Baguette slices or bread
- A handful of cheese that melts – traditionally Gryere, I like a strong cheddar
Method
Step 1 – add the onions, butter and olive oil to a large pan with a lid and cook on a low heat for 10 minutes with the lid on. Give it a stir and add the sugar. Turn the heat up a little and cook, stirring when needed until the onions are golden and caramelised. This may take half an hour or so.
Step 2 – add the flour and stir in well. Add the wine and deglaze the pan then add the stock. Cook for twenty minutes and then it will be ready to serve. Check the seasoning and add salt and pepper if required.
Step 3 – toast the bread sliced, then melt the cheese on top under the grill. I add the croutons to the soup after the cheese has been melted but the traditional way is to float the uncooked croutons on the soup and then grill the bowls. Sounds a health and saftey nightmare to me! Enjoy!
If you like this recipe, you might like my minestrone soup: https://cookingwithfi.com/minestrone-soup/