The recipe I am sharing today is by no means a glamorous one, but it is a festive one nonetheless.
When my friend Renée asked me to share my onion soup recipe, I smiled. It is definitely traditional French food, and it is festive, but probably not in the way you would think of.
Whenever we have a big party where I am from, we have onion soup at the end of the night, around 5 or 6 a.m., as a way to wake us up before our drive home. If you are still there for onion soup towards the end of a party or wedding, you know for sure you have had a good time!
The only times I have ever had soupe à l’oignon has always been as described above. I asked my mum whether she had eaten it as part of a meal, and she had not either. Maybe it is just what we do in my family, but to me, onion soup will always be a tummy warming pick-me-up food that ends perfectly a great party. Before yesterday evening, I had never ever eaten onion soup as a starter. It tasted really nice but I have to admit it felt odd to eat it there and then.
It is a cheap and easy starter to make. Beanie rubbed the garlic on the slices of bread before I cut it, just to give our croutons a bit more flavour. You would normally serve the soup with grated Gruyère cheese on top, but I did not have any at home.
French Onion Soup
- - 25 g butter
- - 4 large onions
- - 2 garlic cloves
- - 10g flour
- - 750ml beef or vegetable stock
- - 1 bay leaf
- - salt and pepper
- - 8 slices baguette a few days old if possible
- - 1 tablespoon olive oil
- - Grated Gruyère
Melt the butter in a large pan. Slice the onions and let them caramelise over a medium heat for 15 minutes, stirring occasionally.
Sprinkle the flour on top and add a clove of garlic, minced. Mix thoroughly. Add the hot stock and bay leaf. Bring to the boil, reduce and simmer for 20 minutes.
In the meantime, make the croutons. Rub both sides of each slice of bread with the second garlic clove, brush with oil and cut into 6 squares. Place on a baking sheet under the grill for a few minutes, until golden, stirring a couple of times.
Remove the bay leaf, season to taste and serve with croutons and grated cheese.
Recipe NotesIf you have ovenproof bowls, serve the soup, add the croutons and the grated cheese on top. Place under the grill for a minute before serving. If you have no Gruyère, you can use grated Emmental, Beaufort or Cheddar cheese. You can make this recipe free from wheat and gluten by using a ‘free from’ flour blend (I use Doves Farm). For a dairy-free alternative, replace the butter with two tablespoons of olive oil or dairy-free spread like Pure.