French Onion Soup

History of French Onion Soup

French onion soup is a classic French dish that dates back to the 18th century. It is believed to have originated in the Les Halles district of Paris, which was home to a large market. The soup was a popular dish among the market workers, as it was a cheap and filling meal.

French onion soup is traditionally made with beef broth, caramelized onions, and croutons. The soup is often topped with melted cheese.

French onion soup is a popular dish in France and other countries around the world. It is often served as an appetizer or a main course.

Recipe for French Onion Soup

Ingredients:

• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups beef broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup dry sherry (optional)
• 1 baguette, sliced
• 1 cup shredded Gruyère cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and cook until softened, about 10 minutes.  
3. Add the sugar, salt, and pepper and cook until the onions are caramelized, about 30 minutes.
4. Add the beef broth, bay leaf, and thyme and bring to a boil.
5. Reduce heat to low and simmer for 30 minutes.
6. If desired, add the sherry.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Place the baguette slices on a baking sheet and bake for 10 minutes, or until golden brown.
9. Ladle the soup into bowls and top with the baguette slices and cheese.
10. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
11. Serve immediately.

Tips:

• Use a good quality beef broth for the best flavor.
• Be patient when caramelizing the onions. This is the key to a good French onion soup.
• If you don’t have Gruyère cheese, you can use another type of cheese, such as Swiss or mozzarella.
• You can add other toppings to your soup, such as croutons, chives, or parsley.

Enjoy!