I had some reservations about posting this recipe due to recent events that went on in Paris, thinking that it might be really bad timing to post a trivial soup recipe in light of what happened. However the more I thought about it the more I came to realize that if anything, posting a simple soup recipe was sticking the proverbial middle finger up at those that want to oppress freedom of speech, you know who you are. My soup has just as much right to be written like those people at Charlie Hebdo had to draw satirical cartoons, and I hope people continue to draw them whether people like it or not. I have come to the conclusion that freedom of speech is only worth its weight if people actually practice it. Free speech is a cornerstone of democracy, and we should all be able to express our views – however controversial – in peace, and without reprimand. Anyway, enough of my rambling, let me talk to you about soup.
Occasionally I will have a moment where I get addicted to a certain food for about a week or so, eating it every day until I either get fed up with it or common sense tells me to 'just stop this nonsense'. It happened a few years ago with mashed potato, I ate it every day for about 2 weeks, each day altering it slightly until I just couldn't physically take any more. Don't ask me why I do it, I just do. On the plus side, however, I now make a decent mashed potato.
Last week I had another one of those moments, this time it was for french onion soup. I remember first having it when I was a teenager, my mother made it as a starter for one Sunday lunch. I also remember being completely weirded out by it, onions in a soup didn't sit right with my 14-year-old brain. Then I tried it and loved it of course. Last week I was trying to go about my daily business when the flavor just hit me again, all of a sudden I was transported back to that day I first tried it, and that was it then, I was completely absorbed in the thought of onion soup, I knew there was no hope for me for at least a week.
This is my favorite soup by a mile, done properly this for me is one the most satisfying indulgences France has to offer, it's sweet and supremely savory. Now there is debate over how it's made, some argue over whether to use chicken or beef stock, whether to add thyme and which cheese to use. I'm of the opinion that as long as you cook the onions properly the rest is up to you. My preference is to use beef stock, it adds a rich, deep, savory flavor to the soup that I think you just don't get from chicken stock. I also prefer Emmental cheese over Gruyère, the reason is although Gruyère tastes amazing I find it hard to stomach its pungent sweaty sock like odor, call me a fool I know.
If you make my French onion soup recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
The first thing to do is to cook down the onions, this is the most vital part of the soup.
Getting it right is key to getting the right texture and flavor.
Add a small knob of butter and a trickle of olive oil to a deep sided frying pan on a medium heat, then add the onions and a pinch of salt and a bay leaf.
It will look like far too much and you may find the pan is overloaded but fear not, the onions will cook down.
After about 5 minutes turn the onions down to low and cook for about 30-40 minutes turning every so often until they are completely soft and golden brown, then add a pinch of sugar towards the end to help caramelize them a bit more.
You don't want the onions black, these are not burger onions you just want them super soft, sweet and almost jammy.
Remove the bay leaf and add the wine, cook until the wine has reduced and most has been absorbed into the onions, now add the flour. Mix the flour in and cook out for about 2-4 minutes to take away the raw flour taste.
Now start adding your beef stock a little at a time until you have very thick gravy, then transfer to a larger saucepan.
Now add the remaining stock and whisk until well combined.
Leave on a low heat to gently putter away for about 40 minutes, don't boil as it will reduce to nothing.
While the soup is simmering, toast thick slices of baguette then rub with the garlic clove and leave to one side.
When the soup is ready to ladle into deep bowls then top with the garlic-laced baguette's, finally sprinkle over as much cheese as you like (I like a lot) and place under a hot grill until the cheese is bubbling.