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As Day 7 of Soupy September unfolds, we venture into the realm of culinary history and sophistication with the iconic French Onion Soup. This celebrated dish, known for its rich layers of flavour and comforting warmth, carries a legacy that traces back to 18th-century France. Let’s dive into the fascinating history of this timeless creation and explore the art of reimagining it with a contemporary twist.

A Historic Prelude: From Poverty to Elegance

French Onion Soup’s origin story is rooted in humble beginnings. Legend has it that the soup was created by King Louis XV’s chef, François Louis Béchamel, as a remedy to lift the spirits of a famished king and his army during the winter campaign. The ingredients were simple: onions, water, and stale bread. It wasn’t until the 1960s that the soup evolved into the decadent delight we know today, thanks to the addition of rich beef broth and the crowning glory of Gruyère cheese.

While tradition holds a special place, there’s room to add a modern spin to this classic recipe. For a vegetarian option, swap the beef broth with a robust vegetable broth and layer in earthy flavours with mushrooms or miso paste. If you’re aiming for a lighter version, consider reducing the amount of cheese or using a blend of cheeses for a milder profile.

What kind of onions?

For the best results in French Onion Soup, it’s recommended to use yellow onions. Their natural sweetness and robust flavour contribute to the depth and richness of the soup. Yellow onions have a balance of sweet and sharp flavours that complement the slow caramelization process, resulting in a beautifully rounded taste. While you can experiment with other types of onions, such as red onions or sweet onions, yellow onions remain the classic choice for this beloved dish.

The Art of Gruyère Croutons

No discussion of French Onion Soup is complete without paying homage to the pièce de résistance: the Gruyère croutons. These golden delights, generously blanketing the soup’s surface, marry the essence of comfort and luxury. To create the perfect Gruyère croutons, slice a baguette and toast the slices until lightly crisp. Then, generously layer grated Gruyère cheese atop each slice and broil until the cheese turns bubbly and golden. A moment of culinary magic that transforms a simple slice into a luscious indulgence.

Put It All Together

The task of broiling the cheese can be a somewhat dangerous task. In restaurants we are blessed with what’s called a salamander, and no, I don’t mean the small green reptile, but rather a machine that offers either a direct flame or a very hot electrical current in order to broil the cheese. Of course, most of us have access to a stove with a broil setting which is the obvious choice, but those of us with an air fryer also have the perfect cheese broiling machine that, with some coordination, can yield similar results to those found in restaurants.

Simply follow this method for best results:

1. Place your bowl in your air fryer.
2. Ladel in some soup.
3. Top with buttered broiled baguette (or in my case, gluten free bread).
4. Cover with cheese, ideally Gruyère.
5. Broil until melty and tasty- about 5 minutes.
6. Use a clean kitchen towel to remove the hot bowl from air fryer.

French Onion Soup with Gruyère Croutons

Indulge in the iconic French Onion Soup, a symphony of slow-caramelized onions and savoury broth, crowned with decadent Gruyère croutons. This recipe serves 4 and offers a contemporary take on a beloved classic.

Ingredients:

For the soup:

• 6 large onions, thinly sliced
• 3 tablespoons unsalted butter
• Salt and black pepper, to taste
• 4 cups beef broth (homemade or store-bought)
• 1 cup dry white wine (optional)
• 2 bay leaves
• Fresh thyme sprigs
• Salt and black pepper, to taste

For the Gruyère croutons:

• 8 slices of baguette
• 1 1/2 cups grated Gruyère cheese

Instructions:

For the soup:

1. In a large pot or Dutch oven, melt butter and olive oil over medium heat.
2. Add the sliced onions. Cook, stirring frequently, until the onions are deeply caramelized and golden brown. This process may take about 30-40 minutes.
3. Season the onions with salt and black pepper.
4. Pour in the white wine (if using) and deglaze the pot, scraping up the flavourful bits from the bottom.
5. Add the beef broth, bay leaves, and fresh thyme sprigs. Bring the soup to a simmer.
6. Let the soup simmer gently for about 20-25 minutes to allow the flavours to meld. Season with additional salt and pepper, if needed.

For the Gruyère croutons:

1. Preheat the broiler in your oven.
2. Place the baguette slices on a baking sheet and toast them under the broiler until lightly golden on both sides.
3. Remove the baking sheet from the oven and generously sprinkle the grated Gruyère cheese over each slice.
4. Return the baking sheet to the oven and broil until the cheese is melted, bubbly, and slightly golden.

To serve:

1. Ladle the hot French Onion Soup into individual oven-safe bowls.
2. Place a couple of Gruyère croutons on top of each bowl of soup.
3. If desired, you can place the bowls under the broiler for a few moments to further melt and brown the cheese.
4. Carefully remove the bowls from the oven and serve the French Onion Soup immediately.

Tips:

• To easily remove the thyme sprigs from the soup, bundle them with kitchen twine before adding them to the pot.
• For a vegetarian version, use vegetable broth instead of beef and chicken broths.
• Make-ahead tip: You can prepare the caramelized onions in advance and store them in the refrigerator until you’re ready to make the soup.

Crafting Your Masterpiece

As we celebrate Day 7 with French Onion Soup, let’s tip our hats to history and innovation alike. From its modest beginnings to its current status as a symbol of comfort and refinement, this soup continues to unite generations at the table. Whether you adhere to tradition or embark on a culinary adventure, every spoonful is an ode to the culinary legacy that transcends time.

Join me again tomorrow, as I celebrate another Soupy Selection!