French Onion Soup

Onion soups have been popular from Roman times. They were the food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. The crouton on top is reminiscent of ancient soups

French Onion Soup

French Onion Soup

6 large red onions,thinly sliced.
45 ml Olive oil
5 gm  sugar
2 cloves garlic, minced
2L beef stock
115 ml dry vermouth or dry white wine
1 bay leaf
5 gm dry thyme
Salt and pepper
8 slices of toasted French bread
340 gm grated Swiss Gruyere with a little grated Parmesan cheese

METHOD

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned 

   (about 30-40 minutes). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially                     and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper.             Discard   the bay leaf.

3 Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the      broiler until the cheese bubbles and is slightly browned. Serve immediately.

for beef stock

 3.5 kg beef bones
 60ml Oil
 6.5 L cold water
 225 gm onions, coarsely chopped
 115gm carrots, coarsely chopped
 115 gm celery, coarsely chopped
 225gm tomatoes, quartered
 85gm tomato paste, thinned with a little water
 3 or 4 parsley stems, chopped
 2gm thyme leaves
 1 bay leaf
 1 whole clove
 2gm cracked black peppercorns
 1 clove garlic, crushed


1.Preheat the oven to 400F.Roast the bones on a roasting pan for 30 minutes, turning occasionally. Paint the bones   with a thin layer of tomato paste, and roast for an additional 30 minutes, turning occasionally, until evenly   browned.

2.Place the bones in the stockpot and cover with cold water. Bring to a boil, and then lower to a simmer. Skim any   scum that forms on the surface gradually as needed.

3.Drain and reserve the fat from the pan; deglaze the pan with water and add to the stockpot. Continue to simmer   the stock for 6-7 hours, skimming as needed. If necessary, add more hot water to keep the bones covered.

4.Toss the onions, carrots, celery with the fat and brown in the oven.

5.Add the browned mix and tomatoes.

6.Place the parsley, thyme, bay leaf, cloves, peppercorns in a cheese cloath and tie it into a sack,then add to the   pot. Simmer for another 1-2 hours.

7.Strain the stock through a china cap layered with cheesecloth, and cool the stockpot in an ice-water bath. Transfer to a container and refrigerate overnight; the next day, skim off all the fat that's risen to the surface.




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