French Onion Soup
Cowbridge Kitchen
French onion soup is a type of soup usually based on meat stock and onions and like most soups and broths it was created as a way of using up leftovers.
This French Onion Soup Recipe has been refined from its humble beginnings into a Classic French Soup. It is often, if not always served with a large cheese crouton of crusty French bread.
You can't rush this soup, you need to take some time and effort when cooking French Onion Soup, and what could be more comforting on a cold winters day than a bowl of classic French Onion Soup. Rich and full of flavour.
10 mins Prep time
1hr Cooking time
Time
This is per serving
240 ml bowl
Calories: 369
Protein: 17g
Fat: 16g
Carbohydrates: 39g
Fiber: 2.4g
Sugar: 6.2g
Nutrition
Servings
A complete novice can make this
Difficulty
As with most soup, this French Onion Soup is a great way to use up leftovers, specifically Onions.
Cost to make:
£3.98 / $5.04 (Est.)
Equipment:
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How to make French Onion Soup
French onion soup is a soup based on meat stock and onions, and often served with croutons or a larger piece of bread covered with cheese floating on top.
The origin of French Onion Soup underwent a surge of popularity in the 1960s in the USA due to a greater interest in French cuisine.
French Onion Soup was more than likely created as many soups were, as a way of using up left overs so as to reduce food waste.
Cuisine:French
ingredients
50g Butter
30g Plain Flour
250 ml Dry White Wine
1.3L Strong Beef Stock (6 stock cubes)
1 tbsp Olive Oil
1 tsp Soft Brown Sugar
1 tsp Crushed Garlic
¼ tsp Black Pepper
Cooking Instructions
- Chop up the brown onions, peel and half them then slice them with a sharp knife into thin slices.
- Melt 50 g of butter in a thick bottomed pan such as a cast iron casserole dish. When the butter is melted add the onions and mix into the butter. Cover and cook on a low heat for 10 minutes or until they are soft.
- Add 1 tsp of soft brown sugar to the pot and combine into the onions. Cover and cook for a further 20 minutes so that the onions become slightly brown and soft. At this stage they will be packed with flavour and smelling delicious.
- Add the rest of the ingredients, Garlic, Flour, Black pepper & olive oil to the pan and mix it all together.
- Turn the heat up and slowly start adding the 250 ml of dry white wine mixing all of the time with a whisk, then add the beef stock and continue mixing so that the whole lot is combined.
- Once the soup has come to a boil cover the pot again, reduce the heat to low and simmer for a further 20 minutes.
- The soup can be served straight out of the pot or cooled and re-heated later.
As is the case with most soup recipes, french Onion soup was created as a way to use up left over vegetables (Onions) by the French strangely enough.
Extra Virgin Oil
Rapeseed Oil