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Cookbook | Ingredients | Recipes | French Cuisine | Soup
French onion soup is a classic French soup. It's lightly bound with a little flour.
- 4 large onions
- 1 liter of beef stock (use home made onion stock to make a vegetarian soup)
- 1 tbsp of flour
- Croutons, about four slices of bread worth (optional)
- Slice the onions into rings and sauté them gently in the butter (don't use olive oil for this). Don't rush this, let the onions brown very gently.
- During this step, you may see a brown substance known as fond at the bottom of the pan. Later, you'll use a technique known as deglazing to round off the taste of the soup.
- Add the flour and stir. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness.
- Add a quarter of the stock and stir for a while. Add another quarter of the stock and keep stirring. Repeat for the remaining stock.
The soup is best served with croutons floating in it.
Notes, tips, and variations
- Onion soup is often eaten with grated cheese (Gruyère, classically). It can be sprinkled over oven-baked croutons or sprinkled over the soup when the croutons are already baked.
- You may find it useful to substitute a wok for a frying pan, as the higher sides make it easier to avoid spilling the soup after adding the stock.