From humble origins as a peasant's supper to a staple on menus worldwide, French onion soup has become a culinary icon celebrated for its rich flavours and the comforting addition of melted cheese. It's a meal you will find in abundance in supermarket aisles full of tinned goods, but nothing beats it fresh from the saucepan. The core ingredients are simple and concise, but chef Raymond Blanc says that the best version of French onion soup comes from getting them exactly right.
The Besançon-born chef, known for his restaurant Le Manoir aux Quat' Saisons in Oxfordshire, said: "You want both high acidity and high sugar levels tocreate a fully-flavoured soup." Of course, as with any good French onion soup,it is important to caramelise the onions. However, one thing many home cooks often overlook is using the right liquid components, which is just as important.
Sharing a recipe on his website, Raymond noted that the best onions for the dish are the Rose de Roscoff variety.
But it's the water you add to the onions that truly makes a difference. The chef said, "You could replace the water with a brown chicken stock for a richer soup."
Brown stock is made with roasted chicken bones, giving it a deep, complex flavour and darker colour, while white stock is made with raw or blanched bones, making it lighter in colour and taste.
Combined with the fruity wine, which is quickly boiled to remove the bitterness from the alcohol, the meaty stock adds another dimension to the sweet onions.
The cheese is also an important part of a true French onion soup, says Raymond, who recommends topping the soup with croutons and grated "two-year-old Comté cheese".
For the soup
- Two tbsp plain flour
- 60g unsalted butter
- 1kg of Rose de Roscoff onions, or white onions, cut into 3mm slices
- Two tsp sea salt
- Two pinches of freshly ground black pepper
- 200ml dry white wine, boiled for 30 seconds
- 1.5 litres of cold water
- One tsp caster sugar (optional)
For the croutons
- 12 x 1cm slices of baguette
- 150g Comté cheese (ideally two-year-old), grated
You will need a hot oven to toast the flour before making the soup. Preheat the oven to 170C then add the flour to a small roasting tin and cook for 30 minutes.
According to Raymond, cooking the flour beforehand creates a nice nutty flavour without adding extra ingredients.
Place a large non-stick saucepan over high heat on the hob and melt the butter, taking care not to let it brown.
Add the carefully sliced onions and cook for five minutes, stirring frequently, until they are softened. Season the onions with some salt and pepper.
Continue cooking the onions for 20 to 30 minutes, until they are evenly brown and rich in flavour. You should stir every two or three minutes and scrape the caramelised bits from the base frequently to avoid burning.
Add the toasted flour to the onions when they are browned, and stir thoroughly until all the juices in the pan have been absorbed.
Gradually stir in the white wine and one-third of the cold water (or stock, if using), whisking to prevent lumps from forming.
Bring the contents of the pan to a boil, then add the remaining water and simmer for five minutes.
Adjust the seasoning by adding sugar to sweeten if necessary.
If you are making the croutons, arrange the baguette slices on a baking tray and toast on one side for around three and a half minutes, until lightly golden.
Divide the finished soup between serving bowls, placing the croutons toasted side up on top, and sprinkle with cheese to finish.
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