French Onion Soup Recipe

"The best kind of onion soup is the simplest kind." Ambrose Bierce (American journalist and short-story writer).

The history of onion soups dates back to the Roman times. In the ancient world, onions were considered as the poor man's food because onions were cultivated in abundance. In 17th century, the contemporary version of the onion soup originated in France and it is popular even today. According to the legend of French onion soup, the recipe was invented or created by King Louis XV. He was on a hunting spree and he realized he had only onions, cheese and champagne for dinner at his hunting lodge. It is said he tried making a stew containing onions, butter and champagne. This is believed to be the origin of French onion soup.

Today, the French onion soup is one of the popular French soup dishes and is favored by people around the globe. Though there are many new versions of the original recipe, basically French onion soup is a combination of croutons (dry bread), and caramelized onions cooked in beef broth and topped with Gruyre cheese.

You could make a classical French onion soup to simple onion soup with herbs you love to suit your taste. Here is a simple French onion recipe that is nourishing and healthy.

French Onion Soup with Herbs and Spices

Here is a simple French onion soup recipe that could be mashed up in less than 100 seconds, if you have the ingredients ready.

Ingredients

3 + 3 Large red and sweet onions sliced finely
3 Tsp olive oil
Tsp sugar
2 Garlic cloves minced
8 Cups of beef broth
Cup white wine (dry)
1 Bay leaf
Tsp herb (preferably oregano or dry thyme)
8 Slices of toasted bread
2 Cups grated Parmesan and Gruyre cheese

Salt and pepper to taste. You could use chicken stock in place of beef stock. This recipe serves four to six people.

Preparation

Heat olive oil in a thick-bottom pan, add onion and saut till they are caramelized but not burned. The flame can be medium high. Add sugar and saut for 10 minutes more on a low flame. Once the onion is caramelized, add the minced garlic and saut for couple of minutes to remove the rawness. To it add the beef stock, white wine, bay leaf and the herbs. Simmer the flame and allow contents to cook for 20 to 30 minutes. Sprinkle salt and pepper to suit your taste. Remove the bay leaf from the soup. In a casserole, arrange the toasted bread slices. Pour the soup over it. Now sprinkle the grated cheese and bake for 10 minutes at 300 degree Fahrenheit or until the cheese melts. Serve hot.

Chefs around the globe opine, French onion soup is simple and classical because it is prepared using only the basic ingredients that are available in most homes. In the classical French onion soup, no herbs or spices are added and it is topped with croutons and cheese. Later, it is put in a hot oven where the cheese melts and the soup becomes bubbly.