Onion Soup

Have you ever tried the legendary French Onion Soup Au Gratin? This iconic dish has a fascinating history that dates back to Louis XV, who popularized it in French high society. Made with caramelized onions, house made meat-based stock, and a touch of wine, this comforting soup is topped with toasted bread and melted cheese for a truly indulgent experience. The secret to a perfect onion soup lies in the slow caramelization of the onions, which enhances their natural sweetness and depth of flavor. Whether you prefer to use white wine or red wine, the key is to simmer the soup gently for hours to develop rich, savory notes that will tantalize your taste buds. If you're looking for a classic bistro soup that exudes warmth and sophistication, then French Onion Soup Au Gratin is the perfect choice. Treat yourself to a bowl of this traditional dish and let its luxurious flavors transport you to the heart of French culinary excellence.

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A French treasure

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Stock

Blanch the meat first. Place meat in large pot and cover shanks with cold water. Bring to a boil, skim off scum and drain. Put meat back to the empty pot, and cover with 3.5qt/L water, add leek, carrots and salt. Bring to a boil, cover and cook on low for 2.5 hours. Drain liquid and use it for the onion soup in place of stock. Save meat from the cooked shanks for later use.

Mise en Place

Peel onions and cut onions into thin slices. If using demi-glace: mix 750ml demi glace with 2.5qt/L water.

Cooking Onions 1

In the dutch oven or heavy bottomed pot, cook onions with butter on high heat for 5 minutes stirring every so often. Add salt and pepper, chopped garlic if desired, thyme and bay leaves and cook for 20 minutes on high heat; covered. Covering the pot at this stage encourages the release of moisture. Remove the lid and lower the heat. Continue to cook for about 2.5 hours, stirring every so often. As onions cook, they will turn brown and take on a sweeter, caramel-like aroma.

Cooking Onions 2

Add port and red wine and reduce slowly for about 2 hours or until liquid is completely evaporated and onions begin to caramelize again. Stir every so often during cooking.
Add demi-glace and water or stock. Bring to boil and cook for 30 min or so on low heat. Discard herbs and readjust seasoning with salt and pepper.

Croutons

The acidy of the sourdough ''pain de campagne'' is the best match for onion soup that is on the sweet side. Use preferably staled bread that is 3 days old. Cut into an inch/2.5cm thick slices and cut into cube (make small cubes rather than large). Toss in olive oil and toast in the oven for about 10 min at 400ºF/200ºC.
Shred cheeses.

Gratiner

Heat up soup and turn on salamander or broiler. Fill up bowls with hot soup, add a few croutons (go easy on croutons), or they will suck up too much liquid). Top with both cheeses and grate over some Parmigiano Regiano. Place bowls under the broiler or salamander for a couple of minutes until bubbly and the cheese is lightly browned. Enjoy!

Storage

Onion soup can be kept refrigerated in sealed deli containers for up to 4 days and kept frozen for up to 3 months.

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