French onion soup is not just a dish; it's a testament to the beauty of simplicity and the art of cooking. Its origins trace back to ancient Roman times when onions were celebrated for their flavor and health benefits. Fast forward to the 18th century, and we find ourselves in France, where this humble soup gained popularity among the working class who appreciated its nourishing qualities.
As the onions slowly caramelized, they transformed into a rich, golden base that would later be enriched with savory broth and topped with a generous layer of melted cheese and crusty bread. This evolution speaks to the heart of French cuisine taking simple ingredients and elevating them through skill and love.
We invite you to explore the origins of French onion soup and celebrate its cultural significance with us. Share your own experiences or recipes with this timeless dish, and let's foster a community of culinary enthusiasts who appreciate the art of cooking. At Health Craft, we believe that every meal is an opportunity to nourish not just the body, but the soul. Let's keep the tradition aliveone bowl of French onion soup at a time!. Chef Charles Knight
Classic French Onion Soup Recipe
Preparation Time: 1 hour 15 minutes - makes 6 servings
Equipment: Rotary Food Cutter, French Chef Knife, 4-Quart Soup Pot
- 8 Vidalia onions, julienne cut #3 cutting cone
- 6 cloves garlic, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon golden olive oil
- 6 cups homemade chicken stock or broth
- ½ cup burgundy wine
- 1 dried bay leaf
- 2 sage fresh whole sage leaves
- 6 slices French bread, ¼ inch thick
- 1 cup Monterey Jack, mozzarella or Swiss cheese, julienne #3 cutting cone
- 2 tablespoons Cognac (optional)
- ¼ cup Parmesan cheese, grated #1 cutting cone
- 2 fresh sage leaves, minced
In 5-quart Stockpot, over medium heat 275°F, caramelize onion and garlic in butter and olive oil until translucent and creamy, stirring occasionally, approximately 30 minutes. Add chicken stock, burgundy wine and bay leaf. Reduce the heat and simmer 180°F with cover on and vent open an additional 30 minutes.
While soup is simmering, toast French bread in toaster or oven until light brown and dry.
Remove sage leaves and bay leaf. Salt and pepper to taste and ladle soup into broil safe bowls. Place one slice of bread on top, cover with mixed cheese, and broil until cheese melts and begins to brown.
To serve; sprinkle with Cognac, top with Parmesan cheese and with minced sage.
NUTRIONAL BREAKDOWN PER SERVING: Calories 337; Fat Grams 15; Carbohydrate Grams 42; Protein Grams 18; Cholesterol Grams 30; Sodium Grams 432 (277 if homemade chicken stock).
