Onion soup has been popular at least as far back as Roman times. Throughout history, it is seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century. A really simple dish to warm your soul. This very traditional french recipe is a real treat, easy to make it will rejoice your palet and impress your friends…
The ingredients….. Les ingrédients….
- 6 cups (1,5L) of beef stock (fresh or from 3 cubes)
- 3 large white onions
- 1 oz (30g) of butter
- 1 good tablespoon of flour
- 2 tablespoons of red Port wine
- 4-6 slices of bread
- Swiss Cheese, grated or cut in tiny strips
The recipe… La recette….
- In a sauce pan, boil 6 cups (1,5L) of water and drop in 3 cubes of beef stock to reconstitute the broth. You can also use some fresh or frozen beef stock.
- Peal the onions and cut them in very thin slices.
- Melt the butter in a large pot and put in the onion slices. Let the onions get slightly brown over a medium fire. When the onions are translucent pour in the flour and mix with a wooden spoon. The flour must cook but should not get brown.
- Add the beef stock, the port wine and mix. Cook over medium fire for 30 minutes.
- Meanwhile toast slices of bread covered with Swiss cheese in the oven at 220 degrees C – gas mark 7 – 425 degrees F. When the cheese is melted and starts to colour, remove the toasts from the oven.
- Pour the very hot soup in a bowl, throw in the desired amount of Swiss cheese and place on the top the golden toasts with Swiss cheese.