French onion soup is typically made with onions of course and with either beef broth or chicken broth and topped with a large piece of toasted bread or croutons and delicious melty gooey cheese that has been melted and browned under the broiler. French Onion Soup has an ancient origin and did regain popularity in the ’60s in the United States when we became intrigued with French cuisine. This soup is a very popular appetizer or favorite starter on many menus.
Onion Soup History
Onion soups have been consumed as far back as Roman times. As onions were always plentiful and easy to grow they were seen as a poor man’s food. A modern version of the soup originated in Paris, France in the 18th Century. Made from beef broth rather than water and caramelized onions. And introduced into the United States in 1861, by Marie Julie Grandjean Mouquin, wife of the famous restauranteur Henri Marc Mouquin. (According to Wikipedia)
There are many onion soup recipes and each one varies by the type of onion, broth, and cooking times.
Preferred Liquids
The preferred liquid, I have found, seems to be beef broth, although, some recipes I have found call for chicken broth. Some simply use water. Some call for the addition of milk. For thickening eggs or flour may be used. I don’t usually prefer my soup to be too thick.
In most recipes, the onions are to be cooked slowly and caramelized. there are several different schools of thought on the amount of time to cook the onions. The color of the cooked onion and the amount of caramelization.
I Reviewed Several Recipes
After reviewing several different recipes I discovered one fact. According to several well-known experts, Onions cannot carmelize in 15 minutes or do they carmelize in 25 minutes.
From what I have gathered the goal of caramelizing onions is not just to brown the onion, but to transform, to change the onions to that they are soft and sweet to their core. Giving you a deep, sweet flavor and a color that’s a rich golden brown. If you try to rush the process you are going to end up burning everything. And who wants burned onions? So here is the scoop on Carmelinzing Onions: takes at least an hour sometimes two!! And you can’t rush the good stuff!! The best method is to always take your time and do it right!
About Caramelizing Onions
But before you get to the point where you are ready to start the caramelization process you have to cut the onions. This is a process:
With the onions caramelized, the next step is to add the liquid and simmer it all together. I start with some sherry since I love that nutty, oxidized flavor with the caramelized onions. I also sometimes use white wine.
As a rule, the onions simmer slowly, then you add the Sherry or Wine. At the end of the process, you place a slice of toast and cheese topping the soup.
For the gratinéed version, the toast is topped with cheese and broiled or baked. The soup is then immediately served in the bowl in which it was broiled or baked
The Recipe for French Onion Soup
Famous French Onion Soup Recipe
3lb’s peeled onions (5 lb. bag of onions peeled = 3 lbs.)
4 oz. butter or margarine
1 ½ tsp. freshly ground pepper
2 Tbsp paprika
1 Bay Leaf
¼ C Flour – all-purpose
1 C white wine – optional
3 quarts canned Beef Bouillon
Kitchen Bouquet
2 tsp salt
Directions
Slice Onions – 1/8 inch thick
- Cut off the stem end of the onion roll the onion so it sits flat on your cutting board.
- Don’t cut the root end (leaving the root end will cut down on tearing/watering eyes)
- Next cut the onion in half from one end to the other
- Peel off the dry outer layer of the onion
- Place one half flat side down and cut into strips
- Repeat with the other half
Melt butter, place onions in the butter and sauté slowly for 1 ½ hours in a large soup pot
How to Caramelize Onions
- Butter is better than oil to use to caramelize onions
- Best cooking pans to use cast iron, carbon steel or stainless steel
- Adding water to deglaze the pan from time to time is necessary
- The most delicious caramelized onions are done the old fashioned way, cooked slowly in butter. Take your time, do it right.
Now you are ready to add all other ingredients except the bouillon
Sauté over low heat for the next 10 minutes
Add bouillon and simmer for 2 hours
Check the color, bring it to a rich brown with caramel coloring or Kitchen Bouquet your choice
Season with salt to taste
Put in the refrigerator overnight
How To Serve French Onion Soup
Heat Soup
Fill fireproof individual casserole bowls with 8 oz of soup
Add croutons or slices of French Bread
Top with slices of Swiss Cheese or shredded white cheese of your choice
Place under broiler until cheese is brown approx. 5 minutes at 550 degrees
This recipe yields approximately 2 quarts of soup.
