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.
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.
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.
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.
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.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.