Guide de la bonne cuisine is one of my favorite French (old) cookbooks. It was written in the 19th-century, but this book contains many recipes that you will still find unchanged in the modern kitchen. French onion soup is the perfect comfort food after a long cold day or when you want something extra for lunch.
There are a few great stories about the history of onion soup. One of the stories is that Louis XV came home after a long day spent outdoors only to find an empty pantry.
All he had were onions, butter, and champagne. He supposedly threw everything in a pan and discovered this soup.
Another story is also about Louis XV and his family. This time, Queen Marie's father, Duke of Lorraine, stayed in a hotel where Nicolas Appert made this soup for him during a trip to his daughter.
He loved the soup so much that he wanted to take the recipe with him to his daughter's palace. Appert gave this recipe a royal name in his cookbook: Onion soup a la Stanislas.
Wherever this soup comes from, we have been enjoying onion soup for hundreds of yea, wherever this soup originates.
This recipe is so easy to make. Slice the onions, caramelize them in butter and add beef stock. You could also add a glass of white wine and thyme if you wish.
I grilled the bread and cheese before adding it to the soup. Another way to serve onion soup is to ladle the soup in your bowl, add the bread, cover it all with cheese and put everything in the oven. Both ways taste great.
- 6 large onions, peeled and thinly sliced
- 2l (1 ½ cups) beef stock
- 1 tablespoon flour
- 2 tablespoon butter
- 100g (1 cup) grated cheese, Gruyere
- 1 baguette, cut into slices
- Melt the butter and add the onions and a pinch of salt.
- Cook the onions until they are softened and caramelized. This takes about 40 minutes.
- Add the stock, and be sure to scrape the bottom of the pan!
- Let the onion soup simmer for half an hour.
- Season with salt and pepper.
- Meanwhile, sprinkle some cheese over the bread slices and put them under the grill until the cheese is melted.
- Ladle the soup into a bowl and add two slices of bread to each bowl.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 283mgCarbohydrates: 18gNet Carbohydrates: 0gFiber: 2gSugar: 6gSugar Alcohols: 0gProtein: 7g