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Funny origins, but perhaps not very credible
Legend has it that French King Louis XV invented onion soup, also known as drunken soup at one time because it hid the smell of alcohol. It's said that one night, when he was very hungry, the Royal Louis went down to the kitchens and, seeing no one there, made himself a soup with champagne, onions and butter. It would later become one of his favorite dishes.
But just between us: no one in the royal kitchens when there were hundreds of "servants" at the time + the King all alone in his kitchen making himself a quiet soup? Although he was reputed to be a very good cook, I have a slight doubt!
How do I know if my onion soup is a success?
If your onion soup is light yellow, it means the onions didn't caramelize enough before you added the broth.
A successful soup should lean towards amber, brown!
Veganize this recipe
To make this recipe vegan, nothing could be simpler: just replace the butter with vegetable margarine, the chicken stock with vegetable stock and the Beaufort with the plant-based cheese of your choice.
Storage
If you want to enjoy this soup later, put the bread and Beaufort cheese in at the last minute, just before sitting down to eat, otherwise it will be all soggy and not very tasty...
The soup itself (without the bread and Beaufort) can be kept for 2 or 3 days in the fridge.
If you make this easy traditional French onion soup, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy traditional French onion soup
Ingredients
- 4 yellow onions chopped
- 2 tablespoons unsalted butter divided
- ¼ cup dry white wine
- Salt to taste
- Black pepper to taste
- 1 pinch nutmeg
- 1 tablespoon all-purpose flour
- 4 ¼ cups chicken broth
- Several slices baguette bread
- ¾ cup Gruyère cheese freshly grated
Instructions
- Peel the onions and cut into thin strips.
- Place half butter in a saucepan and cook onions for 5 minutes over medium-high heat. Stir often, then add white wine and let it evaporate before adding salt, pepper, a pinch of nutmeg and flour.
- Stir again, add the other half of the butter and cook for 20 minutes over medium-high heat, stirring often. If onions stick a little, don't panic, it's normal!
- Once onions are soft, add the chicken broth. As soon as the mixture boils, you can put a lid on it and leave it to cook on a low heat for about 30 minutes.
- Just before serving, ladle the soup into bowls, add the slices of bread and the grated Gruyère cheese, and place in the oven on the grill setting for 4-5 minutes, until the cheese is nicely melted. Enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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