French Onion Soup

French onion soup is a hearty delight. A complex and flavorful soup, French onion is a classic.

It's story is over 250 years old, with the brothy soup originating from France in the 1700's. Of course, many soups start with a broth of some sort (after all, they are largely liquid), but the use of white wine or champagne, caramelized onions, and the melted cheese top are the big things about French Onion Soup that make it so unique. 

Though I have grown to appreciate this dish, it's not one I grew up eating. Instead, I grew up watching my mom order it at restaurants, always recognizing the trademark browned, melted cheese laid over the to of the ramekin as it came out of the kitchen. My mom was always delighted with the soup underneath, "mmm"-ing at the flavor each time, at each restaurant I saw her order it. I was always more of a broccoli cheddar soup kind of lady, but that's probably due to the fact that macaroni and cheese and broccoli cheddar were my standards as a kid.

As I grew up and actually took an interest in the ingredients that make up my meals, I focused less on cheese-filled dishes and more on vegetables and simplicity. Minestrone became my standard early on, and suddenly that cheese-topped soup was more interesting to me.

I'd qualify this as a "fancier" soup; it's certainly not on every menu, and the presentation requires more than just a couple of scoops of stew into a ramekin. One night, when faced with few vegetables in the home outside of onions, I decided it was time to try it.

I scaled back quantity on this so as not to make 6 cups that I'd have to widdle away at for a week and a half. It started with 3 white onions (though yellow is more traditional, from what I read), sliced fairly thin and added to a pot with some melted butter.

I set the heat to medium-high and cooked the onions for about 30 minutes, stirring often to prevent burning especially once the onions really began cooking. In addition to volume decreasing by 60% or so, the onions had changed to a lovely dark brown color that made my house smell fantastic. Towards the end, I added some garlic and let that saute for a minute.

Next, I added some vermouth (dry white wine) to the pan. It acts as a deglazer and helps pick up any onion bits that are stuck to the pan, making sure you don't miss any important soup ingredients. Next, I added some beef broth, Worcestershire sauce, thyme, a bay leaf, salt and some pepper, then heated the pan to a simmer, covered it, and let it cook for about 10 minutes.

For the final step, I poured soup into ramekins and topped them with some sliced provolone. I placed the bowls under my broiler in the oven for 5-10 minutes until the cheese was melted and slightly browned. But as always, keep an eye on that broiler as it'll burn in no time. I toasted a baguette in slices and served it alongside the bowls as well. Bread dipped in broth - gimme!

And a delightful soup was born.

Talk about rich! This soup has some flavor. I could really detect the vermouth - not in a martini kind of way, but the flavor complemented the beef broth impeccably. The onions were flat perfect as well, and the cheese mixed in gave me all the right feels. I first ate some without cheese as I was hungry before completing the ramekin step, and I found the soup hearty and tasteful on it's own. I don't eat cheese quite like the macaroni lover of my young days, for various reasons, so it's nice to have that option and still have it taste great.

As fate would have it, my favorite part about this dish may have been taking the photos. I love the good warm feeling of a nice bowl of soup, and setting up the bread and the onions all helped me capture exactly the sensation that the soup makes me feel.

If you've been hesitant to try making this due to the fact that is sounds like a "fanncy" dish; release those fears and make it - it'll take you only 45 minutes (with only 10  being actual work) and you won't be sorry. I'm not even ashamed to admit I ate this for breakfast one day. Don't judge me.

French Onion Soup Recipe

Ingredients:

3 tablespoons butter

3 white onions

2 teaspoons minced onion

3 tablespoons flour

1/4 cup dry vermouth (or dry white wine or champagne)

3 cups beef broth (I used bone broth but regular is fine - the higher the quality, the better the flavor)

1 teaspoons dry thyme

1 teaspoon Worcestershire sauce

1 bay leaf

1/2 teaspoon pepper

1 teaspoon salt (or to taste)

Sliced provolone or gruyere cheese

1/2 loaf of French baguette, for dipping

Instructions:

Cut onion in half lengthwise, then into thin slices. Melt butter over medium-high heat in a medium sized, heavy-bottomed pot, then add onions. Stir occasionally until onions begin to turn golden brown, then stir frequently once the onions begin to really turn brown to prevent burning. The whole process will take about 30 minutes. Add garlic and continue sautéing for another minute or two, then add vermouth and stir well to deglaze pan and remove any onion that is stuck. Add broth, thyme, Worcestershire, bay leaf, salt and pepper. Heat to a simmer and cook for 10 minutes, covered. Slice baguette and toast lightly in the oven. Remove bay leaf, then spoon into ramekins and top with sliced cheese. Heat under oven broiler for 5-10 minutes until cheese is browned. Serve.

adapted from classic french onion soup