Gratinée Parisienne

I have already made a post about soup, but it’s winter, and soup makes everything better so here I am. If I were to be honest, I really wanted to call this post “The Soup Nazi” after that classic episode of Seinfeld, but in today’s world, that’s probably not appropriate. So instead, I found a fancy way of saying “French Onion Soup”.

This is such an easy recipe. But it always feels fancy when you actually serve it up in one of those fancy French Onion Soup bowls, fill the bottom with bread pieces, ladle up the onion soup, and finish it off with that broiled cheese. YUM!

I believe it has been said that the longer this soup sits, the better and deeper it gets. Unfortunately, in my house, a pot of this stuff is gone in just a few days so I have never been able to test that theory. I don’t really know much about the origin of this soup but have read that it may have originated by King Louis XV. Hungry one night, the only thing he could muscle up for ingredients were onions, butter and champagne.  So as the story goes, he threw the three ingredients together and voila, he had French Onion Soup! I don’t know if this is true or not, but regardless, in my opinion, this is a decadent soup for sure, so I am grateful for who ever and how ever it was created! I have to admit that the best part of this soup to me is the onions and the broiled cheese.

Here is my recipe to this yummy soup. I think over the years, this recipe has come from trial and error of one recipe and another, to find what works for me and what my family likes. Isn’t that just the best thing about cooking – you can really do what ever you want and be as creative as you like to create something delicious! I have never tried using red onions for this because honestly, I am a sweet Vidalia onion kinda girl through and through. Generally, the only kind of onions I use for cooking and eating, with the exception of the red onion which I will peel and use for a specialty salads such as the Greek, the Spinach, and my latest obsession, the Wedge Salad ……. hmmm that triggers a potential post about onions or the salads. Stay tuned and try out this easy French Onion Classic and let me know what you think.  Until then, more soup for you.

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French Onion Soup

Course Appetizer, Soup

Equipment

• 6 to 7 large onions
• butter/oil
• 4 litres beef broth
• 1 tbsp worcestershire sauce
• 1/2 c cooking sherry
• salt
• pepper
• 2-3 bay leaves
• swiss or gruyere cheese
• baguette or large croutons

Instructions

• Peel onions. Slice thinly.
• In a large pot heat the oil and add the sliced onions. Caramelize — this will take at least 30 to 45 mins. Be sure to keep an eye on to not scorch or burn the onions.
• Once caramelized, season with salt and pepper. Add worchestershire, sherry and bay leaves. Add beef broth.
• Simmer for about 1 hour.
• Add croutons or chunks of baguette to the bottom of an oven proof bowl or onion soup bowl. Fill with soup. Cover with generous portion of cheese.
• Broil for 1-2 min until cheese has melted. Serve.

Notes

I use a mandolin to slice the onions for a consistent slice.  

The longer the soup simmers, the darker and more depth and intensity the broth will get.  

When I don’t have a bread or baguette to line the bottom of my bowl, I reach for croutons.

I use a combination or regular and low sodium broth.  To add some depth, sometimes I add one or two of beef bouillon cubes. 

Use slice or grated cheese.  The more the better if you ask me.