The origins of French Onion Soup trace back to Roman times, but it was in 18th-century Paris where it became the beloved dish we know today. Originally a humble peasant soup made from onions and stale bread, it has evolved into a cherished comfort food that exemplifies French culinary excellence.
| Ingredient | Amount |
|---|---|
| Yellow Onions | 2 large |
| Beef Stock | 2 cups |
| Gruyère Cheese | 2 oz |
| Baguette Slices | 2 slices |
| Butter | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Yellow Onions | 4 large |
| Beef Stock | 4 cups |
| Gruyère Cheese | 4 oz |
| Baguette Slices | 4 slices |
| Butter | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Yellow Onions | 8 large |
| Beef Stock | 8 cups |
| Gruyère Cheese | 8 oz |
| Baguette Slices | 8 slices |
| Butter | 4 tbsp |
The magic of French Onion Soup lies in properly caramelized onions. This process, known as the Maillard reaction, transforms simple onions into complex, sweet, and deeply flavored strands. The slow cooking breaks down the onions’ natural sugars, creating hundreds of new flavor compounds that give the soup its characteristic rich taste.
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 15g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Fat | 22g |
Patience is key. True caramelization takes 45-60 minutes. Don’t increase heat to speed up the process, as this leads to burning rather than caramelizing.
While Gruyère is traditional, you can use Comté or a mix of Swiss and Parmesan. The key is using a good melting cheese with robust flavor.
Store soup separate from bread and cheese for up to 4 days. Reheat and add fresh toppings when serving.
Yes, use mushroom or vegetable stock instead of beef. The caramelized onions will still provide deep flavor.
Share your French Onion Soup creations using #ClassicFrenchOnion – and remember, the key to perfect French Onion Soup is patience in caramelizing those onions! 🧅🍷
