Introduction
What to expect
Caramelized onions swimming in rich beef broth, topped with a crusty cheese-covered crouton.
The story
Behind the recipe
French onion soup, or soupe à l'oignon, has roots in France dating back to medieval times, when onion soups were widely consumed because onions were plentiful and inexpensive. Onion soups were known since Roman times. The modern gratinéed version, topped with croutons and melted cheese, emerged in the mid-19th century around the Les Halles market in Paris. The dish was introduced to the United States in 1861 at Henri Mouquin's New York restaurant and has since become a beloved bistro classic worldwide.
Method
Instructions
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1
Slice onions thinly and melt butter in a heavy pot over medium heat.
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2
Cook onions slowly, stirring often, until deeply golden brown, about 45 minutes.
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3
Add white wine and scrape up the browned bits from the bottom.
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4
Pour in beef broth, thyme, and bay leaf, then simmer for 20 minutes.
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5
Season the soup with salt and pepper, adjusting to taste.
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6
Toast baguette slices until crisp under a broiler.
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7
Ladle soup into oven-safe bowls, top with a crouton and grated Gruyere.
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8
Broil until the cheese is bubbling and lightly browned.
Adaptations