After nearly ten years of marriage we still have firsts to celebrate. There was our first fashion show during Paris Fashion Week. An exhilarating rush of colors and music and plenty of high society neighbors to hob-nob with. And this week was also my first French Onion Soup!
The idea came upon me rather spontaneously. My honey returned from a run through the park with friends, and he must have underestimated the chill of the morning air because his lungs were complaining under such abuse. So my thought was, a nice piping hot bowl of soup. Miam! (french for yum!)
Fortunately, French Onion Soup is one of those things that every good French family just happens to have around the kitchen at all times. I took inventory, Onions – check, Broth – check, Baguette – check, Emmental cheese – check. And a half hour later onion soup was born.
French Onion Soup is the classic ‘day after’ meal in France. Traditionally it’s eaten on the day after New Years, the day after the French National Holiday, basically the day after any party.
Soupe à l’Oignon Gratinée
4 tbsp (45g) butter
a fistful of flour
2 garlic cloves
1/2 gallon (2L) bouillon
1 bay leaf (laurier)
pepper and salt
white wine optional
a handful of Emmental cheese (or shredded swiss or mozzarella – my French friends will murder me for suggesting this substitution, but you gotta do what you gotta do)
Preheat the oven to broil/grill.
Slice the onions and let them in a large pot with the butter 15 min.
Powder with the flour and add the crushed garlic.
When the flour has turned golden add the bouillon and bay leaf. (This is where you add the white wine also) Simmer 15 minutes. Season to taste.
Cover the slices of baguette with the shredded cheese and place under the broiler/grill.
Serve the soup very hot and float the toasted baguettes in the soup so they soak up the bouillon. Miam!