Hello All welcome to my blog where I share with you how to prepare my Quick French Onion soup recipe. Gear with me, this is a delightful recipe with taste to dazzle your guest!
Where it all Started–
French onion soup has origins, well in France if the name didn’t give that away haha. Yet, as with many popular staples, the origins of this dish derive from a lower income background. Many of the common class were just trying to place food on the table for their family. Some speculate that King Louis XV created this dish during the mid-1700s. Still, onion soup has been a popular staple since the ancient Romans. The crop was seen as a source of food for the poor. So there is no doubt the combination of said beef stock, onions, and bread were not prepared before his era.
What is French onion soup- French onion soup is a savory beef stock. Caramelized onions are the main source of flavor. It includes bread and cheese atop the surface. The longer the stock simmers the more flavor gained over the duration of time cooking. In my quick version of French Onion soup, I use a bouquet garni made from cheesecloth. It holds the fresh or dry herbs of rosemary, thyme, and bay leaf. This provides the herbal note gained in the stock.
What to prepare!
Beef Stock- I typically mix my beef stock in a cambro with hot water before starting the recipe
Cheese Cloth- Have your bouquet Garni Ready. to learn how to prepare one follow this link.
Toasted Bread- You can use any type of bread for atop the surface of this recipe. Although I would suggest the baguette or rolls like from my recipe rolls you should check out!
Ingredients- Servings:8
- 550g large onions, thinly sliced
- 5 cloves garlic, minced
- 55g unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar
- 2 liters of beef stock
- 120ml dry white wine
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced and toasted with olive oil and Italian seasonings
- 170g grated Gruyère cheese or Swiss cheese
- Fresh parsley & Green Onions, chopped (for garnish)
- Bouqet Garni-(3 bay leafs, Sprig of Fresh thyme, & Fresh Sprig of rosemary)
- 3 TBSP Rosemary
Directions- Mis en place above ingredients
-Set Stove top to medium heat and add onions
-As the onions become translucent add the sugar to aid in caramelization
-Once the onions are caramelized add white cooking wine to de-glaze the pan
-start to stir to prevent burning on the bottom of the pot
-incorporate your beef stock now
-turn heat to high and allow stock to come to a boil-
-when stock comes to a boil add your bouquet garni and seasonings & set to a simmer 1 hour
-as the soup is finished cooking transfer to an oven-safe container or pot.
-place toasted bread atop the surface of the soup. I would suggest two layers of bread
-add your layers of cheese on the surface
-Broil in the oven for 3-5 minutes
– Garnish with green onions or parsley and enjoy this classic quickly made!
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