Monday, October 5, 2015

French Onion Soup / Soupe a l'onion

 In France, French Onion Soup...or Soupe a l' more than just a tasty, hearty soup or bistro appetizer.  It is the sign of a great party that lasts late into the night! 

French Onion Soup is of course on bistro menus across the country as a fantastic, filling soup.  

But where it is best known, is after music and dancing with friends and family into the wee hours.  The party's host will bring out a serving tray filled with piping hot soup...the French equivalent of that "Closing Time" song that inevitably plays at last call.  It is the host's way of signaling to guests - Thanks, we've had fun, and now its time for you to sober up and get on your way!

Soupe a l'Onion


1/2 stick butter
3 large onions, thinly sliced lengthwise
2 - 32oz boxes of broth (chicken / beef stock)
2/3 cup white wine
3 cups Emmental, or dry Swiss cheese - shredded
2 sprigs fresh Thyme
French bread (baguette), cut into 3/4 inch slices


In a large, thick bottomed pot melt the butter over medium-low heat.

Cut the onions in half lengthwise, then into long thin slices.  Add the onions to the butter and cook on medium low until they're soft and translucent, just starting to brown.  About 10-15 minutes.

Add the broth and thyme sprigs.  Beef broth is the traditional way, or use a box of both beef and chicken broth for a lighter flavor.  Simmer for another 10 minutes, then add the wine.

Cover, and cook for another 30 minutes or so until all the flavors have blended well.

Before serving, place a slice of baguette on the bottom of each bowl.  Pour the soup into bowls, over the bread, and top with a nice handful of shredded cheese.  

Place the bowls of cheesy soup into the broiler for a few minutes, until the cheese is bubbly and golden.




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