French onion soup: The ultimate autumn comfort food

Onion soup is an excellent choice for cool autumn and winter days. It's delicious and wonderfully warming. Additionally, it's so filling that a second course won't be necessary. Its preparation is simple, and it's best to stick to the traditional French recipe, as they have mastered its cooking.

The base of the soup is, of course, the onion—a vegetable that is easily found at any market and is relatively inexpensive. Traditionally, yellow onions are used due to their sharp aroma and slightly sweet taste, which is enhanced after prolonged cooking. They should be firm and fresh. Not only does the right choice of onion matter, but its preparation also has a significant impact on the soup’s flavor. The French often simmer the onion over low heat for up to an hour to fully develop its aroma and give the dish an intense color.

The first step in preparing this soup is peeling the onions and slicing them into thin strips. Then, sauté them in butter with olive oil or clarified butter, along with a sprig of thyme. This requires patience and is best done for at least half an hour over low heat. After browning the onions, remove the thyme, add broth, and cook for about 15-20 minutes.

The second important ingredient of the soup is cheese, a favorite French delicacy. Traditional recipes call for Gruyère, but you can also use Emmental-style cheese. The cheese melts to create a delicious crust on top of the soup. The broth can be beef, veal, or chicken. In France, onion soup is seasoned with white wine. To enhance the flavour, you can add a splash of stronger alcohol like Calvados or brandy. The soup is served with croutons baked with cheese. Combining thick, aromatic soup and cheesy croutons with a hint of herbs is a fantastic pairing.

Ingredients:

• 2 lbs of onions
• 3 tablespoons of butter
• 3 tablespoons of olive oil
• 6 cups of beef broth
• 1 cup of white wine
• 5 oz of yellow cheese
• Sliced baguette
• 1 garlic clove
• Salt and pepper to taste
• A few sprigs of thyme
• Calvados or brandy to taste, optional

Method of preparation:

1. Peel and slice the onions. Melt the butter and olive oil in a pot, and sauté the onions with the thyme over low heat for about half an hour, stirring frequently.
2. Then increase the heat, add the wine, cook for a few minutes, and pour in the boiling broth. Season the soup with spices and cook for about half an hour. At the end of cooking, you can add a stronger alcohol if desired.
3. Rub the slices of baguette with the crushed garlic clove and toast them.
4. Pour the soup into small ovenproof bowls. Arrange the croutons on top and sprinkle with cheese.
5. Place the bowls in an oven preheated to 390°F and bake for 5 minutes.