French Onion Soup is a wonderful recipe with very cheap ingredients. I admire the French for this soup. They managed to transform an ordinary onion soup in a landmark of their culinary tradition.
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as the onions were plentiful and easy to grow. The modern version of this soup originated in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and cheese melted on top.
10 yellow onions
100 ml dry white wine
2 liters chicken/beef stock
2-3 tablespoons olive oil
1 tablespoon flour
1 teaspoon dried thyme
1 teaspoon sugar
1 slice of bread (per serving)
20 g grated cheese (per serving)
salt and pepper to the taste
How It’s Made?
Step 1: Heat the olive oil in a saucepan and cook the onions for 5 minutes until they soften.
Step 2: Add sugar, salt, pepper and thyme and let the onions caramelize (it should take about 10 minutes), stirring often.
Step 3: When the onions are ready, add white wine and cook for another minute.
Step 4: Add the flour, mix and then add the chicken stock. Cook on low heat for about an hour or until the liquid is reduced and the soup has a stew-like consistency.
Step 5: On a cooking tray put slices of bread with grated cheese on top. Cook in oven until crispy brown (about 5 minutes), then cut the bread into four pieces.
Step 6: Ladle soup into a bowl and decorate with cheesy toast onto the top of each bowl of soup. Enjoy!