French Onion Soup ” soupe à l’oignon. “
There are few things more comforting than making a real French onion soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!
Legend has it that the first French Onion Soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting party’s lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French Onion Soup. It is unclear if this story is myth of fact, but it is a good story none the less!
Onions have been a popular staple in preparing meals from at least as far back as the Roman Times. Onions are easily grown in most soils they are cheap abundantly available and have a long shelf-life. For this reason onions were seen as The Poor Mans food.
The modern version of the soup has evolved from a basic recipe where onions were sliced, fried and then cooked in water and would typically be served with bread and capers. It was only in the nineteenth century that cooks started adding flour, salt and pepper and topped the soup with cheeses such as Gruyere.
Today French Onion Soup Recipes is often made with caramelized onion in a meaty broth. This is often served in individual ramekins and topped with grilled Gruyere cheese
Ingredients
50g butter
1 tbsp olive oil
1.5kg onions, halved and thinly sliced
1 tsp sugar
6 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
2 litres organic beef, vegetable or chicken stock, hot
140g Gruyère, finely grated
1 good handful fresh sage leaves
Salt and pepper to season
For the croutons
French bread or baguette cut into diagonal slices
1 tbsp olive oil
2 garlic cloves crushed
Method
1.First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.
Bake them in the oven for 20-25 minutes till crispy and crunchy
2. Put the butter, 2 lugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness, so don’t be tempted to speed this bit up.
3. Now Add in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
4. To serve, Preheat the oven or grill to maximum. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray Put a slice or two of crunchy croutons on top of the bowls of soup, and pile on the cheese. Grill until melted and bubbling. 
For more info mail or call; 0031(0)642297107 simon.bingham@simons-sauces.com
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