It seems that a soup with such simple ingredients has existed since the beginning of time, or rather, since the advent of onions. However, historians have differing accounts regarding its origins. While some reference what is known today as French onion soup (soupe à l’oignon) as a dish that has existed since the time of the Roman Empire, others romanticize its history a bit.
THE HISTORY OF ONION SOUP
According to an anecdote, the version of onion soup that is widespread today was invented by King Louis XV of France on a night when he craved a new specialty, but the only ingredients available at that moment were butter, onions, and champagne. Although King Louis XV had earned a reputation as a gourmet (notably, one of his mistresses was the Countess Du Barry), it is hard to believe, given his opulent lifestyle, that the anecdote has any real foundation. Moreover, considering that for centuries, onion soup was regarded as a humble dish for the lower class due to its simple ingredients, it seems even less likely that this story is true.
What is generally accepted, however, is that although it is found in various forms in other cultural contexts, onion soup is undoubtedly associated with France, its place of origin. In its current form, enriched with alcohol and Gruyère cheese, it seems to have originated sometime in the 18th century. Over time, French onion soup has gained widespread recognition and has easily transformed into a classic dish of French bistros.
THE RECIPE FOR ONION SOUP
I followed a recipe by Michel Roux Jr. in preparing it, and although the effort was somewhat greater and the time required stretched over two days, the result was a traditional onion soup, in pure French spirit, remarkable even for those who don’t typically appreciate onions.
On the first day, prior to the actual onion soup, I prepared the stock or beef broth: I used beef bones, onions, carrots, celery, leeks, bouquet garni made of parsley, bay leaves, thyme, and peppercorns, simmering for about three hours, after which I strained the vegetable broth and reserved it for the next day. In my opinion, the beef broth—made with the bones roasted slightly in the oven and the vegetables sautéed in a bit of butter—is one of the most important steps in preparing onion soup. Simply using water or stock cubes, as I have unfortunately found in many onion soups tasted at various establishments, certainly won’t yield the same results.
Once the stock is ready, the ingredients for the actual onion soup are simple:
✔️Slice one kilogram of onions as thinly as possible, either by hand or using a food processor, and place them in a pan over high heat until they start to color, then reduce the heat to caramelize them in butter and oil. This will take about half an hour.
✔️In another pot, melt a small cube of butter and add a tablespoon of flour, mixing vigorously with a wooden spoon.
✔️Immediately afterward, pour in 350 ml of cider—half a bottle in my case. Add a bouquet garni for flavor, and after the first boil, the beef stock made the day before. Let everything simmer for about half an hour. When the onions are nicely caramelized, add the remaining 350 ml of cider and let it cook for another 15 minutes, after which strain it and mix it with the stock, allowing it to simmer for an additional 15 minutes.
✔️To serve, take a ceramic dish and mix an egg yolk, a tablespoon of cream, and a tablespoon of Calvados or, if you prefer, cognac. Pour the onion soup over it with a ladle and seal everything with two slices of hardened baguette topped with grated Gruyère cheese. Place the dish in the preheated oven until the cheese melts and serve the soup hot, directly from the oven dish.
THE SIMPLIFIED VERSION:
✔️You can comfortably omit the alcohol from the recipe (both the cider and the cognac).
✔️ If you find high-quality beef stock, you can purchase it to save preparation time.
✔️If you like, you can add some pieces of bacon or lardons – the soup will have a slightly smoky flavor without being overwhelming. In the original recipe, these are not included, but they can be a pleasant addition.
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