Not Just for the French

You can call it French Onion Soup, or just fancy onion soup; it’s delicious no matter what you call it.  I’ve read lots of recipes for authentic French Onion Soup—which I would guess by its name originated in France—but I wonder if anyone really knows where this wonderful dish originated?  

Anyone can cook some onions collected from the garden, add a few more ingredients with liquid and call it onion soup.  There’s nothing magic about this; however, I think the magic part is what the French did by adding the bread and gooey cheese topping.  I was surprised to learn that lots of recipes for this soup don’t even include the bread on top— some only have a sprinkling of grated Parmesan cheese.  And as you might also have guessed, the type of cheese used is also up to the preference of the writer of the recipe, or the cook at home.  The selected cheese is probably in the category of the “meltables.” 

Italians are also known for grating fresh Parmesan cheese on hot soup.  I know all the soups we had in Italy served it with cheese.  As it melts into the hot liquid, the cheese creates a delicious gooey mess that sticks to your spoon, and every bite is cheesy-delicious.  And here, many restaurants serve the soup with some toasty croutons for a crunchy bite on top.  

  

I made some onion soup last week.  The first night I served it with French sourdough bread cubes and small mozzarella cheese chunks on top.  The cheese melted quickly in the short visit under the broiler, and the cheese flavor was delicately mild.  

The second time I served it with a Jarlsberg cheese.  It had more of a Swiss-cheese flavor, and was a little sharper.  We liked it both ways.   The type of cheese you use is purely your preference—as long as it melts nicely over the bread.  There is no “soup rule” when you cook in your own kitchen.  And if you order French Onion Soup in restaurants, each one will have its own version. 

My recipe below makes four servings so there’s room to experiment four ways.  If you like onion soup, but have never made it, try a couple of different breads or cheeses and see how you like it.  And remember, the higher the fat content of the cheese the quicker it will melt. 

Here’s how I made mine:    

 

FRENCH ONION SOUP 

2 or 3 large onions, thinly sliced

4 T extra virgin olive oil

4 C beef stock

1 C chicken stock

¼ C sherry wine

 1 ½ t fresh thyme, minced

Salt and pepper to taste 

Topping: 

French sourdough bread, sliced and cubed

Jarlsberg cheese, cut into small chunks 

Heat the oil in a saucepan (with a lid).  Add the onion slices and cook until tender and golden.  Add the stock, sherry, thyme and spices.  Bring to a boil and simmer 20 minutes.   

Preheat the broiler.  Your soup is ready for the topping.  Divide it into four ovenproof bowls or ramekins.  Cut the bread into 4 slices—about ¾ inch thick.  Cut the slices into cubes and distribute on top of your bowls.  Distribute the cheese chunks over the bread.  The amount of cheese used is optional here.  Use as much or as little as you like. I like a lot.  

Note: I prefer the bread cubed because it makes the soup easier to eat, and I like the cheese cut into small chunks because they melt evenly, and there’s some cheese in every bite.  If you prefer it the way it looks in some French restaurants, toast the bread slices before placing them on top of the soup, and shave or grate the cheese over the bread.) 

Enjoy!

©Pauline Boren 2009