French Onion Soup Recipe
French Onion Soup Gratin French Onion Soup is actually French. It’s not like London broil – we don’t eat London broil in London. It’s really French. The French name for this recipe is “soupe a l’oignon gratinee," and as you can see - it is just called onion soup, not French onion soup....... This is best served in the winter, although I’ve been known to serve it all year round. Just be sure that the bowls you are serving it in are flame resistant. My personal preference is for le Creuset french onion soup bowls, but there are plenty of other options. This is a really easy french onion soup recipe, but takes a little cooking time. You will need about 2 hours before serving this, and it’s really important to buy good quality beef stock - -cubes will not work well. This is worth repeating - do not use beef stock cubes, buy a good quality liquid stock. Some of the ready made mixes are not too bad also - especially the more expensive ones - but I much prefer to make my own.
Author: Mark Knowles
Recipe type: Appetiser
- 1½ lbs onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons peanut oil
- 2 cloves garlic, crushed
- ½ teaspoon sugar
- 2 pint beef stock, not the cheap stuff!
- ½ pint dry white wine
- 6 large croutons French bread
- 8 ounces Gruyere (Swiss) cheese
- 1 dash brandy, the cheap stuff!
- pinch salt and pepper, to taste
- First, peel and slice the onions and peel and crush the garlic.
- Melt the butter and oil in the sauce pan and add the onions, garlic and sugar.
- Cook over a low heat for at least 30 minutes until the onion is brown and caramelized.
- You can, if you wish, cook for longer, just turn the heat down to bare minimum and keep on going. This makes for a very rich taste, but is difficult to justify the time. Some chefs like to cook the onion for hours. When the onion is cooked to your satisfaction, deglaze the pan with a couple of table spoons of Brandy, or Sherry if you prefer.
- Now add the stock and wine, bring to a boil and simmer gently with the lid on for roughly an hour. Season to taste with salt and pepper.
- While the soup is cooking, make the croutons. Slice fresh French bread diagonally, place on a baking sheet, sprinkle with a little olive oil and bake in a medium oven until crisp and golden, (about 20 minutes.)
- When the soup has cooked. Spread the croutons with butter and place one slice in each bowl. Ladle the soup on top and when the croutons float to the surface, sprinkle with the grated cheese and a little pepper. The Gruyère is the traditional cheese type, but if this is not available, Swiss Cheese will work in a pinch. Place under a hot broiler and cook until the cheese is brown and bubbly. A vegetarian alternative can be to use vegetable stock instead of beef, but, once again, do not use cubes, use good stock. Serve immediately.