On a cold, wet day, no matter what time of the year it is – or where you may be in the world – it’s always time for a Rich, Robust, French Onion Soup. In our household, this classic French cuisine favourite was always whipped up when the weather turned poor. While it may look complicated, it’s actually so simple to make. In true French style, it’s all about some staple basic ingredients served with a touch of flare. I bet on it that you have the staples in your pantry ready to go.
Ingredients
A classic French Onion Soup epitomises the “je ne sais quoi” quality for which only the French are known. That little indefinable thing that is so appealing, yet cannot readily be described. For me, the rich subtle bitterness from the dark caramelisation of the onion, complements the sweetness of the onion and elevates this dish to its iconic status. As for the cheese, what more can be said…
- White onions, peeled and cut into thin slices
- Good Beef Stock
- Dry White Wine
- Red Wine ( My secret ingredient)
- Butter
- Cornflour
- Fresh thyme leaves ( stripped off the stalk)
- Bay Leaves
- Salt and Cracked Pepper
- French Bread
- Grated Gruyere or Parmesan Cheese
Cheat Sheet Tips for a Classic French Onion Soup that hits the spot
- Brown Onions are best for this recipe as they are naturally sweet with no natural bitterness
- Cut your onions finely
- Don’t skimp on the caramelisation of the onions. It’s the caramelisation that gives the soup the deep, rich colour and flavour and releases the natural sweetness of the onion.
- Don’t be shy with your cheese. The strong pungent flavours of the Gruyere or Parmesan cheese naturally offset the sweetness of the onion and round off the robust rich flavours on the palette perfectly.
- Whilst Gruyere cheese is the classic cheese for this dish, don’t sweat the small stuff. Parmesan cheese is an excellent substitute. If you do want to go the extra mile, try out my 3 cheese mix using equal quantities of Gruyere, Parmesan and a hard Gouda
- Use a casserole dish that can go from the stove top to the oven for a one-pot wonder dish. You can also grill the cheesy croutons separately and add to each bowl when serving.
Rich, Robust, Classic French Onion Soup
Nothing can be more French than a classic French Onion soup. Made from standard pantry staples, its the perfect meal for when the weather turns cold - no matter what time of year it is. On first impression a Classic French Onion soups sounds complicated to make. In reality its the opposite. Only a few basic ingredients are needed and you're sure to have these items in your pantry.
Ingredients
- Soup Ingredients
- 2Kg Brown onions, peeled and cut into thin slices100g butter
- 100g Butter
- 1 Cup dry White Wine
- 4 Tablespoons Cornflour
- 2 Litres Good Beef Stock
- 1/4 Red Wine ( My secret ingredient)
- 8 Sprigs fresh thyme leaves ( stripped off the stalk)
- 2 Bay Leaves
- Salt and Cracked Pepper, to taste
- Cheesy Crouton Toppers
- 1 French Bread / Baguette cut into 2cm slices
- 180g Grated Gruyere or Parmesan Cheese ( Personally I like a combination of a grated Gruyere, Parmesan Cheese and a hard white Gouda) But don't fuss if you've only got Parmesan
Instructions
Soup Preparation
Heat up an oven proof casserole on the stove
Add and melt the butter until it starts bubbling
Add the sliced brown onions and stir and sweat on a medium heat until they have softened for about 15-20minutes
Add the thyme and bay leaves
Raise the heat to high and cook until the onions are caramelised in colour for another 15-20 minutes. If they have not caramelised within this time, keep going until they do as it's the most important part of the recipe.
When caramelised, add the white wine to deglaze, making sure to scrape up all the sticky goodness from the base of the pan
Sprinkle over the cornflour and cook for a few minutes stirring all the time to make sure that the cornflour is well absorbed
Add beef stock a little at a time, making sure to stir constantly
When all the stock is added bring to the boil
Add the red wine
Season with Salt and Cracked Pepper
Reduce to a simmer for about 10 minutes
Cheesy Crouton Toppers prepared while the soup is simmering
Coarsely Grate the cheese
Cut the French bread in 2cm thick slices
Sprinkle the cheese over the top of slices
To Serve
Turn the grill setting in your oven on high
Remove the casserole from the stove top
Add the crouton toppers on top of the soup in a single layer
Place the casserole dish under the grill exposing the cheesy croutons to the heat of the grill
Grill the cheesy crouton toppers until the cheese melts and crisps up the edges of the bread
Remove and sprinkle with fresh parsley for serving
Notes
The secret to this recipe lies in a good caramelisation of the onion. It's the caramelisation that gives it the rich robust flavour, so please don't add the other ingredients and the stock too soon. You can grill the cheesy crouton toppers separately and add them when dishing up.
