Soupe Al’Oignon Maison (French Onion Soup)

Submitted by on Monday, October 13, 2008 22:24
Posted in category Soup
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French onion soup is an onion and beef broth based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.

Ingredients

  • 3 Tablespoons Butter
  • 1 Tablespoon Cooking oil
  • 1 1/2 pound Yellow onion (5-6 cups)
  • 1 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 Bay leaf
  • Salt and fresh ground pepper to taste
  • 64 ounces Hot beef broth (or bouillon granules)
  • 1 cup Red wine
  • 1/2 teaspoon Sage
  • 3 tablespoons Flour, or more if needed
  • Croutons, I use melba wheat toast
  • Melted butter
  • 2 Onions, raw
  • Swiss cheese, grated
  • Parmesan cheese, grated
  • 2 ounces Swiss or Mozzarella cheese slices

Directions

  • In a 4 quart saucepan, melt butter and oil. Add sliced ringlets of yellow onion. Stir to coat with butter. Cover and cook over low heat 15-20 minutes, stirring occasionally until onions are tender. Cover pan, raise heat to medium/medium-high heat. Stir in salt and sugar (Sugar will brown the onions). Cook for 15 minutes, stirring often until onions reach a deep color. Lower heat to medium, stir in flour (add a bit more butter if flour does not absorb into paste with onions.) Cook slowly, stirring constantly about 2 minutes to brown flour slightly. Remove from heat. Pour in 1 cup of the hot beef broth, stir with a wire whisk. Add additional broth, bay leaf and sage. Simmer until soup is hot. Pour hot soup into baking crocks. Layer a little of each: onion, cheese mixture, Melba toast, cheese slice, 1 teaspoon liquid butter. Bake at 350 for 30 minutes (middle shelf), until hot and bubbly. Heat a short time under broiler to brown top is necessary.

Notes

  • Be careful not to burn.

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