Onion soup has been popular for centuries. Check out this CBCI recipe so you can have a cozy night with homemade French onion soup.
Onion soup was known as peasant food for many years because onions were plentiful and easy to grow. In addition, day old or stale bread could be added to the soup which makes it more filling.
The modern version of this soup contains, caramelized onions, beef broth, bread, and cheese.
Although this a time consuming dish to create, the flavor and comfort especially during the winter is completely worth it.
3lbs Spanish onions
6 cups beef stock
2 Tbsp flour
1 cup dry sherry
Day old French baguette (for topping)
Gruyere cheese shredded (for topping)
In order to enhance store bought beef stock try this CBCI trick.
1 bunch parsley
3 garlic cloves, halved
2 bay leaves
Sprinkle of peppercorns
- Prepare onions. Peel and cut in half root to stem. Thinly slice onions pole to pole.
- Prepare stock. Pour store bought beef stock into large pot. Add aromatics such as parsley, sliced carrots, thyme, garlic, bay leaves, peppercorns, and cloves. Let simmer for 1 hour.
- In another large pot drizzle olive oil and let heat up. Add sliced onions. Slowly caramelize the onions over medium heat. Stir constantly, and remember to scrape down the sides of the pot.
- Once onions are caramelized add 2 tbsp flour to onions and cook for 2 min.
- Add 1 cup of dry sherry and cook. Remember to continue to scrape down the sides of the pot.
- Once alcohol is cooked off add the beef broth. Strain out aromatics.
- Let all combined ingredients simmer for 10 min.
- Check the soup for salt and pepper and season as necessary.
- Ladle soup into broiler safe cups. Top with sliced baguette and shredded cheese.
- Put bowled onto a baking sheet and put into an oven preheated to broil.
- Remove once cheese is golden brown and garnish with chives.
Click here to learn more about this history of French Onion Soup.