French Onion Soup

This soup is a treat for the cooler days. It makes for a light dinner or a first course for a dinner party. It appeals to the diner in you. In Paris it is a quintessential bistro staple.

my onion soup

Whenever I am in Paris I have to have French onion soup. It’s usually my first meal. I am jet-legged and just want a light, comforting, tasty, and very French meal. The restaurant has to be right around the corner from my lodging. I am so happy just to be in Paris after a long flight. If the sun is shining, I like sitting at a small table in an outdoor cafe enjoying my surroundings.

Onion soup in Paris

This is not the restaurant where I got the onion soup.

That was the case this last time when I visited Paris in late August. (Click here to read more about Paris.) Everything was just the way I like it, except the onion soup. It was horrible—the broth had no depth, it tasted like dishwater with vinegar added. This prompted me to try my hand at making my own onion soup. Why not? Years ago, I made Julia Child's recipe from her book Mastering The Art of French Cooking. Unfortunately, I have no memory of it. I do remember making my own broth by roasting beef bones. This time I choose to use organic beef broth from Trader’s Joe’s. The soup was excellent but I think it would be even better with homemade stock. For vegetarians, you can substitute vegetable stock. If you choose to make it this way, add some juniper berries and one star anise for additional flavor.

Whatever broth you use, make sure the onions are cooked slowly and caramelized. This is how you get the rich intense flavor, making this soup a savory delight. My main taster (my one and only) loved the soup. His only request was to add more cheese and maybe cut the toast into bite-sized pieces. I will give him more cheese, but the toast stays in one piece or cut in half.

Time has been flying by. We have had some beautiful fall weather here in Santa Cruz. The fires around us have been polluting the air making it hard to breath. My heart goes out to all the people that experienced pain and suffering. 
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I have been cooking simple meals like baked salmon with broccoli and my German green sauce. I made my quinoa salad and baked shrimp with feta for my monthly book club. I also baked my banana bread and I made my lentil salad for my girlfriend’s Open Studio. Cooking always improves my life.

shrimp and quinoa

banana bread

green sauce

lentil salad

This soup serves two as a main course or four as a starter using smaller heat-proof bowls. The soup will improve by sitting in the fridge for a day or two. If it is too thick, add water. Finish with the toast and cheese before serving.
The caramelized onions by themselves are a treat and can be served many different ways—on hamburgers, sausages, or bruschetta.
​It is best to cook this soup in a heavy four-quart covered saucepan. I keep some leftover baguette slices in my freezer. I used a grated mixture of Gruyère but many recipes use Comté cheese. A mixture of Swiss and Gruyère will also work.

Print Recipe

Ingredients:

4 TBS butter
​1 TBS olive oil
2 lbs white sweet onions
1 tsp salt 
1 tsp freshly ground pepper
½ tsp sugar
1 ½ cup white wine
1 quart beef stock
2 cups water
1 vegetable bouillon 
2 sprigs of thyme
2 bay leaves
4-6  ½-inch baguette slices
a clove of garlic (peeled and halved)
2 tsp cognac 
1 cup (or more) grated Gruyère or Comté cheese
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Directions:
Peel the onions, cut them in half lengthwise and thinly slice them. Melt the butter, add the oil and onions and cook them slowly in a covered heavy saucepan for 15 minutes.
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Add the salt, pepper and sugar and continue to cook uncovered for about 30-40 minutes until the onions are golden brown. Stir often, scratching the bottom clean. Reduce the heat if the onions start to darken. Ideally, you want that dark, golden brown hue. 

Raise the heat, add the wine and cook for about 8-10 minutes until almost all the wine has evaporated. Add the broth, water, vegetable bullion, thyme, and bay leaves. Simmer uncovered for 20-30 minutes. Season to taste.

Bake the toast slices in a 350 degree oven for several minutes until they are somewhat dry. Rub some garlic on the toast. One of my favorite bloggers added some mustard to one side of the toast. I didn’t, but might try it next time. 

Add ¼ tsp of the cognac to the bottom of the oven-safe bowls and fill with heated soup, leaving some space for the toast and cheese. Lay the toast on top of the soup and add as much grated cheese as you want. Put some tiny little slivers of butter on top of the cheese and broil until the cheese is melted and starts to bubble. Watch closely, so you don’t burn your cheese. You might want to put a cookie sheet on a lower rack in the oven to prevent any dripping. Serve immediately.

Guten Appetit!
​recipe by©Sunnycovechef