Soupe à l'Oignon

Onion Soup


What better way to take the chill off a winter day than with a bowl of hot soup? And what soupe speaks français better than Soupe à l'Oignon? Voila! Voici! Louis la Vache gives you this recette for this French favorite!

This soup's success depends on caramelizing the onions and leeks, a technique that takes time and patience. Caramelization occurs when the sugars naturally present in a vegetable slowly develop a less purely sweet, more complex flavor through long cooking over medium-low or medium heat. Adding a sprinkling of sugar encourages the caramelizing process.

À table!

Soupe à l'Oignon

INGREDIENTS:

2 Tbs. vegetable or olive oil
4 large red onions, thinly sliced
1/4 tsp. sugar
4 leeks, including tender green portions, thinly sliced
2 garlic cloves, peeled and minced
8 cups beef stock
1/2 cup dry sherry
1 bay leaf
1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
12 baguette slices, each 1/4 inch thick
3/4 cup shredded Gruyére or Comté cheese

METHOD:

1. In a large nonaluminum saucepan over medium-low heat, warm the oil.
2. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes.
3. Add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (You may need to increase the heat to medium to add some color at the end.)
4. Add the garlic and sauté for 1 minute.
5. Add the stock, sherry, bay leaf and thyme.
6. Cover partially and simmer until the flavors are well blended, about 30 minutes.
7. Season with salt and pepper.
8. Remove and discard the bay leaf.

To serve: Preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of sliced baguette on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heating element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.

Bon appétit!

This recette is also posted at The Frog Blog of Louis la Vache

Une autre recette pour le soupe: Soupe au pistou

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