Classic French Onion Soup
Rich and Flavorful French Onion Soup Recipe
French Onion Soup truly shines with the natural sweetness of the onions. A key tip is to avoid using too much butter when caramelizing the onions, as it can create excessive foam, making it difficult to skim off impurities. You can also successfully make this soup using water instead of beef stock. Served with a cheesy garlic baguette, it’s a wonderfully warming and satisfying dish perfect for cold days. (Reference: Culinary Arts Practical Exam Study Guide)
Ingredients
- Onion (1 medium), approx. 150g
- Baguette bread, 1 slice
- Unsalted butter, 20g
- Salt, 2g
- Black pepper powder, 1g
- Parmesan cheese powder, 10g
- White wine, 15ml
- Garlic, 1 clove
- Parsley leaf, 1 sprig
- Beef stock (Consommé), 270ml
Cooking Instructions
Step 1
Thinly slice the onion into 0.2cm thick strips, about 5cm long. In a thick-bottomed saucepan, melt a small amount of unsalted butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown and caramelize. This process, known as ‘caramelizing’ or ‘brunoising’ the onions, is crucial for developing their inherent sweetness. Be patient, as this can take 20-30 minutes. Avoid burning the onions; if they start to stick too much, you can add a tablespoon of water to deglaze the pan.
Step 2
Once the onions have reached a rich brown color, deglaze the pan with about 50ml of the beef stock, scraping up any browned bits from the bottom. Add the white wine (15ml) and let it simmer for about a minute to cook off the alcohol. Pour in the remaining beef stock (270ml). Bring the soup to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes. Skim off any foam or impurities that rise to the surface during simmering to ensure a clear broth.
Step 3
Season the soup with salt (2g) and black pepper (1g) to your taste. Once seasoned, ladle the hot soup into individual serving bowls.
Step 4
Prepare the garlic baguette. Mix the minced garlic (1 clove), finely chopped parsley, and a small amount of butter (if you have any leftover, otherwise use a little from the soup butter). Mash them together to form a spreadable paste.
Step 5
Spread the garlic butter mixture evenly onto one side of the baguette slice. Place the baguette, butter-side up, on a baking sheet and toast until golden brown. Once toasted, sprinkle the Parmesan cheese powder (10g) generously over the toasted side. Carefully place the toasted baguette onto the hot soup in the serving bowl. Cover the bowl with an oven-safe lid or foil and let it sit for a few minutes, using the residual heat to melt the cheese. Alternatively, you can briefly place it under a broiler or in a hot oven until the cheese is bubbly and melted.
