(Soupe à l’oignon traditionnelle française)

It is challenging to pinpoint an exact individual or time when French onion soup was invented because it has evolved over time and is part of the French culinary tradition. Onion soups have existed in various forms in many cultures for centuries, but the modern version of French onion soup, known for its use of caramelized onions and cheese, has its roots in France.

There are historical records of onion soups being served in France as early as the 18th century. During the 19th and early 20th centuries, French onion soup became more popular and gained international recognition.

It’s worth noting that different regions in France may have their own variations of onion soup, and recipes may vary slightly depending on local traditions and taste preferences. So, even though there isn’t a single individual credited with the invention of French onion soup, it has become a significant part of French cuisine and is beloved worldwide.

YOU WILL NEED:

4 large yellow onions, thinly sliced

2 tbsp butter

2 tbsp olive oil

2 tsp sugar

2 cloves of garlic, chopped

1 tsp dried thyme (or 2 tsp fresh thyme)

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1/2 cup dry white wine (optional)

8 cups chicken or vegetable broth

4 slices of baguette bread

2 cups shredded Gruyère cheese (or another aged cheese)

2 tbsp grated Parmesan cheese (optional)

Fresh parsley or thyme leaves for garnish

HERE’S HOW YOU DO IT!

1. Heat the butter and olive oil in a large pot or saucepan over medium-high heat. Add the thinly sliced onions and let them sauté for about 15-20 minutes, or until they are soft and caramelized. Stir occasionally.
2. Add the sugar and continue to sauté the onions for an additional 5-10 minutes until they are golden brown and caramelized. Be careful not to burn them.
3. Add garlic, thyme, salt, and pepper. Sauté for another 2-3 minutes until the garlic is fragrant.
4. Pour in the dry white wine and scrape the bottom of the pot to release any bits that may have stuck. Let the wine simmer for 5 minutes until it has reduced and thickened slightly.
5. Pour in the chicken or vegetable broth and let the soup simmer for 20-30 minutes, or until the onions are very soft and the flavor is well developed.
6. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
7. Toast the baguette bread slices in the oven until they are golden brown and crispy.
8. When the soup is ready, taste and adjust the seasoning if needed with more salt and pepper.
9. Serve the soup in oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle with shredded Gruyère cheese (and Parmesan cheese if desired).
10. Broil the soup in the oven for about 5-10 minutes, or until the cheese is bubbly and golden brown.
11. Garnish the soup with fresh parsley or thyme leaves before serving. Serve immediately and enjoy your classic French onion soup!

The soup is known for its rich flavor and creamy consistency, thanks to the caramelized onions and melted cheese on top. Bon appétit!