Introduction: Peasant Style French Onion Soup
I called this peasant style because it is a very basic recipe made of simple, easy to find, inexpensive ingredients that many people would have on hand.
The real secret to this soup and why it is so delicious is the caramelized onions. I cook out almost all the water during the caramelizing process. My husband hates onions but he loves this soup. (OK, so he leaves a lot of the onions at the bottom of the bowl but the broth is full of rich flavor).
It is time consuming to caramelize the onions and most people end up rushing this step. If the heat is too high, the onions will burn. If you don't stir often at beginning and almost constantly toward the end, the onions will burn. If one little bit burns the whole batch needs to be tossed. Otherwise the soup ends up tasting like burnt onion. (Ask me how I know this).
Supplies
Ingredients
3 large Onions, thinly sliced, the thinner the better
½ stick butter
1 heaping tbs flour
2 qts water or to taste
Worcestershire Sauce to taste, about three good shakes should do.
Ground Black Pepper, to taste
Beef Bullion, I prefer “Better than Bullion,” to taste, Start with 1 Tbs, stir well. Then add 1 tsp at a time until happy. You can also substitute canned beef consomme or broth.
Sour dough French bread, It is ok if old or dry.
Grated Cheese, either Swiss or provolone, a really good provolone is wonderful. Gouda works in a pinch.
Step 1: Caramelize Onions
Add onions and butter to large pot. Saute onions until
golden brown. It usually takes me between an hour to a hour and 20 minutes.
You need to stir almost constantly and scrape pan to keep
things from sticking to the bottom. Be care full not to burn. It will ruin the dish and make the onions unusable. You are reducing the onions by slowly cooking off most of the water and caramelizing the onions
If you want to freeze soup for future meals, stop here and freeze the caramelized onions only. It is the most time consuming part of the process, it freezes well, and they don't take a lot of space in your freezer. (I cook for two so I often set aside at least half for this purpose. Caramelizing one onion or three takes about the same amount of time).
Step 2: Add Next 5 Ingredients and Simmer
Once the onions are caramelized, add flour and continue to stir
to keep onions from scorching and to slightly toast flour. This goes quickly, maybe a minute or so.
Add water. Stir to deglaze pan. Then add next three ingredients to taste.
Simmer for at least one hour
Step 3: Put It Together, Broil and Serve
Dish up soup into oven safe crocks
Top with one slice bread, cut to fit bowl. You may also put extra bread which will not fit on top at bottom of bowl for extra substance.
Top with shredded cheese and place under broiler till just barely browned. Watch!
Remove from oven and serve. Bowls are hot.
Leftovers of this soup make an excellent beef soup base.
Participated in the
Soup & Stew Speed Challenge
