French onion soup

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A bowl of French onion soup.

French onion soup is an onion and beef broth based soup with croutons and cheese as toppings. Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 17^th century, made from dry bread or croutons, beef broth, and caramelized onions. It is often broiled in a ramekin traditionally with gruyère melted on top. The crouton on top is reminiscent of ancient sops (see "Early history" section of soup).

The rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars slightly burn, thus causing browning. This can be accomplished within half an hour, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. In the final stages of cooking, cognac or sherry is often used to enhance the caramelized onion flavor and to deglaze the pan.

The base is usually topped with the crouton, which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. The soup is then served in the bowl or ramekin in which it was broiled or baked.

Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. [1] Alternate stories attribute the creation to King Louis XIV.

[edit] Recipe for French Onion Soup

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Serves Four

1/2 cup Butter
4 pounds Onions Sweet onions such as Maui, Vidalia, or Bermuda are good
1 cup White Wine
2 quarts Veal Stock -OR- Beef Broth
2 Sprigs of fresh Thyme
2 Bay Leaves
Salt
fresh ground Black Pepper
1 Baguette Sliced
1/2 pound Gruyère (cheese) grated

Slice the onions against the grain, to get nice long strands.

Melt the butter in a heavy based stock pot and slowly cook the onions, until they are soft and carmelized, about 25 minutes. Try to get the onions as brown as possible without burning.

When the onions are carmelized add the wine and scrape the bottom of the pot with a wooden spoon to pick up the carmelized juices stuck to the bottom of the pan. When the wine is almost evaporated pour in the veal stock, the thyme sprigs, and the bay leaves. Bring to a boil, and lower heat and simmer 30 minutes. When done pick out bay leaves and thyme stems add salt and pepper to taste.

At this point, let the soup cool. Letting the soup sit overnight will intensify the flavor, but it can be eaten immediately.

While the soup is simmering toast the baguette slices. Preheat broiler to high.

When soup is finished, ladle into four oven proof soup bowls on a sheet pan. Top with toasted bread, and the grated Gruyère. Place the sheet pan under the broiler and toast the top of the soup until the cheese is bubbly and slightly brown.

Serve Immediately