There is a superlative reason why French Onion Soup is one of the most exalted and ordered starters in the world – it’s wicked good and decadently extravagant.
For onion lovers it’s what dreams are made of. Let’s face it, who doesn’t love creamy, luscious flavored onions that have been long simmering in a rich broth with melty, stringy Swiss on top? It’s an “off the charts soup” and you almost wish it came in a bottomless bowl.
Even for the non-onion fanatics, the hype created by this classic is beyond irresistible. Everyone’s smitten with this blisteringly hot soup, which is suicidal to the taste buds and playing the waiting game for it to cool down becomes sheer torture.
The ancient version hails from Rome almost 8,000 years ago but the modern take was born, in Paris, France in the 18th century where it’s a national gastronomic monument. And there’s sensational history attached to this classic, which was enjoyed by Kings and Queens at the court in Versailles; let’s just say the French know a good thing when they slurp on it!
And please, don’t bemoan the fact. There is an indecent amount of butter and copious amounts of cheese involved, so don’t be the guy that ruins the party.
FRENCH ONION SOUP 101
Onions, hearty beef broth and cheese – they reign as supreme triumvirate here. Well technically 4 ingredients, or is it 6? Because the bread, butter, wine, well they all play a leading role in this ageless bistro classic.
Onions: Walla Walla, Maui and the ultimate best, Vidalia. The trick is to caramelize the onions “low and slow”. This is a superlative example of how time and simplicity go hand in hand. Don’t be stingy with your onions, when they cook they melt away and reduce as if they have been on Weight Watchers, so make sure that the ratio of broth to onions is almost the same. You might be found sobbing in the kitchen from all the slicing, but after all it’s Soupe a l’Oignion!
Beef Broth: Make your own. Period. Yeah, we never said that French Onion Soup (the real deal anyway) was an easy soup to master. However, if you opt to go for the store-bought kind, that’s ok too, as making beef broth can be intimidating, not to mention time consuming. Remember when I mentioned “low and slow” coupled with time here is magical? Ensure the cooked onions are simmered in the broth to achieve that depth in flavor – you don’t want dish water.
Cheese: This is an element that needs tremendous consideration. Most go for the melty, gooey cheese on the top, as the marriage of bread and cheese is what almost steals the show. Go for the nutty-salty, aged Swiss Emmental, Gruyère – or French Comte, which is even better And please don’t decide to use Velveeta or Kraft single slices – just don’t! It’s soup sacrilege!
Bread: French baguette, sliced and toasted is the best here. Heads up: if you don’t have enough broth and bread inside the serving bowl, the cheese will sink to the bottom. And that would be as calamitous as using Velveeta! And a word to the wise, ensure there’s enough toasted bread at hand to dunk while you eat.
Thickening Agents and Herbs: Opt out from using any thickening agents. This is a brothy soup and should be left as such. Also, don’t contaminate the broth with too many herbs – a couple of bay leaves and thyme sprigs are perfect. Trust me on this! If you want gooey strands of cheese with every spoonful of French Onion soup, then add some of the grated cheese inside the soup. Sheer bliss.
And last but not least, because this is what takes this soup over the top, finish with a sprinkling of dry sherry over the cheese before melting it in the oven. It sounds unorthodox but once you do it, you’ll know why your soup will reign supreme as a taste sensation.
