Ma Soupe á l'Oignon
Updated: May 4
Yesterday I watched a French movie which made me travel to my childhood and earliest youth. Actually, today I still can smell the scents, hear the accent, and feel the taste of what it was my formal education at a French school. My personality still preserves many manners and details from the French culture which surrounded me while I was growing up. Thus, today I want to share for this cold winter days one of my favourites French recipes: La soupe d'oignon (French onion soup)
1 baguette, cut into 1/2-inch slices as much as serves
3 tablespoons butter, softened
250 gr Emmental cheese, finely grated
4 medium yellow onions, thinly sliced (about 12 cups)
1 tablespoon salt, more to taste
2 cups veggie or beef stock
1. Toast the baguette slices and let them cool. Spread a generous layer of butter on each slice, then lay the slices close together on a baking sheet and top with cheese, reserve more for later.
2. In a large saucepan, melt the remaining 1 tbsp of butter over medium heat. Add the onions, season with salt and sauté, stirring occasionally, until very soft and golden, about 15 minutes. Add the stock and bringing it to boil, reducing the liquid for about 15 minutes.
3. Pour it in a soup boil safe for oven. Add the slice of bread baked with the cheese, sprinkle more cheese on top
4. Preheat the oven to 200 degrees. Transfer to the oven the soup bowls and bake uncovered until the cheese is melted and golden. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
The proper French recipe is more sophisticated, with white wine and cream and Oporto wine... but I do love simplicity. J'adore and hope you too! Get warm and cosy
Comfort food we love,