French onion soup really is French. Sitting down to bowl of this rich goodness is not only nutritious, it is a soup that can be found in restaurants all over France. This simple dish is rustic and delicious.
Onions have been a soup ingredient since the ancient Romans conquered Europe. The French, however have elevated onion soup into a work of art. Once a cheap way to fill the bellies of the poor, onions are still very cheap and easy to grow. Legend has it that King Louis XV himself came up with onion soup. Coming home empty handed from hunting, all he could find in the royal kitchens were onions, champagne, and butter. Chopping up the onions, he sauted them in butter and added the champagne, creating the illustrious dish we all enjoy today.
In truth, onion soup was probably made by the laborers in the silk industry in Lyon. They would work for 18 hours weaving and screening the silk. As they earned very little, they used their money to buy food that would sustain them during their long workday. Onions were cheap and easy to find, so they became a main ingredient in many dishes. Known as soupe a l’oignon a la lyonnaise in France, onion soup’s true lineage is clear… it began in Lyon.
It does not really matter how the soup originated because we get to enjoy it today. Onion soup is served at all kinds of restaurants ranging from small eateries to fine dining restaurants. It may be served as an entire meal or as an appetizer. Every restaurant offers its own twist. Maybe they will use a different cheese, or have a sweeter broth. Once you find a version you like, you will be back.
Of course, you can also make onion soup at home in your own kitchen. It really is not a complicated recipe at all. Choose some fresh onions from the farmer’s market or a local farm stand and you will be good to go. Blend different varieties if you wish for more flavor.
Learning how to make French onion soup is not difficult at all. Cut up your onions first. Before you begin chopping, chill your onions in the refrigerator overnight so they get cold. The temperature will help contain the sulfur compounds that make you cry when you cut onions.
Add your chopped onions to melted butter in a skillet. Over a low heat, let the onions slowly caramelize until they are soft and golden brown. They may be a little bit sticky at this point. Heat up some beef broth and add the caramelized onions. Let the soup simmer. You can add other seasonings or a little wine at this point.
Ladle the soup into individual servings. Top each serving with toasted French bread and cheese. Make sure each bowl is ovenproof. Set the bowls on a baking sheet and place them beneath the broiler to melt the cheese. If your bowls are not oven proof, melt the cheese on the bread and then set it on top of the soup before serving.
Pottery onion soup bowls stand up well to the high heat required to melt the cheese on top of each serving. They may have handles, which makes it even easier to remove the bowls for serving. They come in many shapes and colors, so you should be able to find one you like.