Bonjour Soupe À L'Oignon Soirée
French onion soup is the epitome of comfort food, and this recipe is no exception. It's rich, flavorful, and oh-so-satisfying. The key to a great French onion soup is caramelizing the onions until they're deep golden brown. This process takes time, but it's worth it. The caramelized onions give the soup its signature flavor and depth of color. Once the onions are caramelized, they're simmered in a flavorful broth made with white wine, thyme, and bay leaf. The soup is then topped with melted Gruyère cheese and served with crusty bread. It's the perfect meal for a cold winter night.
French onion soup has a long and storied history. It is believed to have originated in France in the 18th century. The soup was originally made with beef broth, but over time, it evolved into the vegetarian version that we know today. French onion soup was a popular dish among the working class in Paris. It was often served in bistros and cafes, and it was a favorite of artists and writers. In the 19th century, French onion soup became popular in the United States. It was introduced to American diners by French immigrants, and it quickly became a favorite dish. Today, French onion soup is enjoyed all over the world. It is a classic dish that is both comforting and delicious.
Bonjour Soupe À L'Oignon Soirée Bonjour Soupe À L'Oignon Soirée Bonjour Soupe À L'Oignon Soirée Bonjour Soupe À L'Oignon Soirée
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/4 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions and cook until softened and golden brown, about 15 minutes.
  3. Stir in the thyme and cook for 1 minute more.
  4. If using, stir in the white wine and cook until reduced by half.
  5. Add the vegetable broth and bay leaf and bring to a boil.
  6. Reduce heat and simmer for 20 minutes, or until the onions are very soft.
  7. Remove the bay leaf and season with salt and pepper to taste.
  8. Serve topped with Parmesan cheese, if desired.
Why It Works
  • Caramelizing the onions gives the soup its signature flavor and depth of color.
  • Simmering the onions in a flavorful broth made with white wine, thyme, and bay leaf adds even more flavor to the soup.
  • Topping the soup with melted Gruyère cheese adds a touch of richness and creaminess.
  • Serving the soup with crusty bread gives you the perfect vehicle for soaking up all of the delicious broth.