I've thought for a long time, trying to come up with a reason for not loving onion soup, but I feel a bit embarrassed; after half an hour of thinking, I still can’t find a single clue. As long as there’s onion soup around, no matter how much effort it takes, I will love it desperately!
What is French onion soup?
The hallmark of French onion soup lies in its rich, deep sweetness and aroma. Onions, slowly caramelised over a long period, gradually transform into a caramel colour, releasing concentrated natural sweetness and complex flavours, which is the soul of the dish. The broth is typically based on beef stock, adding a hearty meatiness to the overall flavor, and is complemented by a bouquet garni, which enriches and harmonises the soup's taste.
The history of French onion soup dates back to 18th-century France, with legends suggesting it originated from King Louis XV or Duke Stanislaus Leszczynski, who served Louis XIV. One tale tells of a time when the king or a noble found themselves with only onions, butter, and champagne on hand, leading to the spontaneous creation of this soup. Over time, French onion soup transitioned from a noble delicacy to a beloved dish among the general populace, becoming a classic comfort food for the cold seasons.
What type of onion should be used?
For French onion soup, brown onions are the most suitable choice. These onions have a rich sweetness and release natural sugars when cooked for a long time, achieving the ideal caramelisation that enhances the soup's flavour and makes it more fragrant and layered.
In the preparation of French onion soup, the sweetness and depth of yellow onions cannot be fully substituted by other varieties, such as white or red onions. However, if you desire a stronger aroma in the soup, you can mix in a small amount of red onions with the primary yellow onions to add a touch of spiciness, which will make the soup's flavor more complex.
Source of BigBoy's French Onion Soup Recipe
The recipe for this French onion soup comes from a French restaurant. Here's the story: next to the restaurant where I work, there’s a French restaurant, and one of my classmates from culinary school works there. One time, we ran short on caviar at our restaurant, so I went next door to borrow some. While I was in their kitchen, I happened to see them making onion soup. My classmate invited me to taste it, and the flavour of their soup was fantastic. Seizing the opportunity, I asked if she could share the recipe, and I was lucky enough to get it.
As a restaurant recipe, the original version was somewhat complicated, so I made adjustments based on it. For example, one of the ingredients in the original recipe was Beef Glaze, which is made by further reducing beef stock. Adding Beef Glaze to the onion soup enhances its rich, natural beef flavour, making it even more fragrant and hearty. However, because the process for making Beef Glaze is quite complex, I opted to use flour as a substitute, making it more suitable for home cooking. This way, I was able to bring this delicious French onion soup back to my kitchen.
How to Cut Onions Without Tears?
The secret to cutting onions without crying is quite simple: keep your knife sharp. In other words, sharpen your knife before you start cutting. A sharp knife effectively slices through the onion's cells, reducing the release of water and enzymes into the air. When we use a dull knife, the cutting process generates more pressure, causing the cells to rupture and release more volatile compounds, particularly a compound called propanethial S-oxide, which irritates the eyes and causes tearing.
Using a sharp knife results in a cleaner and quicker cut, effectively retaining the onion's moisture and minimising the release of these irritating substances, thereby reducing the likelihood of tears. Therefore, keeping your knife sharp not only improves the efficiency of cutting onions but also makes the process much more comfortable.
Two Key Points for Making French Onion Soup
There are two important tips for making onion soup. First, the time spent sautéing the onions must be sufficient. It's recommended to cook them slowly over medium-low heat for more than an hour. My classmate who works in a French restaurant said they cook the onions for two hours to achieve the best caramelisation.
Second, the ratio of onions to beef broth is also crucial. The typical ratio in restaurants is 1:6 to 1:7. This means that when you have 100 grams of caramelized onions, you should add 600 to 700 grams of beef broth to create the perfect soup. By mastering these two key points, you can make your onion soup even more delicious.
After all this talking, it's time to start making French onion soup and enjoy this irresistible French classic! Watch the following video now! Scroll down for a detailed written recipe and instructions.
Ingredients (serve 2-4)
Brown Onion | 1.2KG（6-7 each） |
|---|---|
Butter | 40g |
Bay Leaves | 2 pcs |
Thyme | 3 sprigs |
Plain Flour | ½ tsp |
Brandy | 80 ml |
Beef Stock | 800 ml |
Salt | 1 small pinch |
Baguette | 4 slices |
Gruyere Cheese | to taste |
Comte Cheese | to taste |
Steps
1.
Cut the onion into uniformly thick strips.
2.
Heat a frying pan over medium heat, add 2 tablespoons of olive oil and butter, and place the onions in the pan. You don't need to stir constantly; the goal is to allow the onions enough time to contact the bottom of the pan and gradually caramelize. Stir every 2-3 minutes.
3.
While the onions are cooking, prepare the baguette by cutting it into thick slices (croutons). Toast the slices in the pan until slightly golden. Set aside.
4.
Meanwhile, tie the bay leaves and thyme together to make a bouquet garni.
5.
Also prepare the cheese by grating Gruyere into large slices and Comte into fine shreds.
6.
After about an hour of cooking, the onions should become a deep brown colour. Remove from the pan.
7.
Take 120g caramelised onions (keep the rest in freezer for next time) and place them into a soup pot over medium heat, add the bouquet garni, and sift in the flour. Stir well to combine. Once fully mixed, pour in the Brandy and allow half of it to evaporate.
8.
Add the beef broth, bring to a boil, then reduce the heat and simmer for 20 minutes.
9.
Preheat the oven to 230°C (broil setting). After the soup has finished cooking, remove the bouquet garni, and season with a small amount of salt (keep it light to preserve the natural sweetness of the onions).
10.
Ladle the soup into bowls, filling each about 80% full. Place the toasted baguette slices on top, then layer with Gruyere cheese and Comte cheese. Place the bowls under the broiler and bake until the cheese turns golden brown. Enjoy!
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