It all started with onion soup – an 8,000 year old recipe enjoyed by both the rich and poor in ancient Rome. The classic French staple we know today, with its melted cheese and croutons, took shape in 18th century France.
But you don’t need to be a talented French chef to create this soup at home. French Onion Soup looks challenging, but it’s actually very simple to make. It’s a flexible recipe, open to slight alterations to help you create a version that’s uniquely yours.
The secret to getting an intense, rich flavour with a hint of sweetness is using a good stock (homemade is preferred, otherwise bouillon cubes or store-bought stock works too) and the caramelization of the onions. It takes time, but it’s worth every minute.
Over medium-high heat, cook your onion slices in a buttered or oiled pan, stirring occasionally and adding a teaspoon of water if it’s getting too dry until the onions are rich and browned – about 20 to 30 minutes. While you’re letting the onions cook, take the opportunity to grate your gruyere cheese, tear up some Stonefire® Naan to cover the bowls you’ll be serving your soup in, and preheat your broiler.
The most recognizable part of French Onion Soup is the topper of melted cheese and toasted bread. In the Stonefire® Test Kitchen, we use toasted Stonefire® Original Naan – its rich, buttery and smoky flavours are magnified when paired with French Onion Soup’s savory and delicious broth.
Et voilà! French Onion Soup made easy!
Try it for yourself with a recipe straight from our Stonefire® Test Kitchen and be sure to let us know what you think in the comment section below.
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Classic French Onion Soup
Is there anything more comforting than French Onion Soup on a chilly day? Rich, flavourful broth made with perfectly caramelized onions, fresh thyme, Stonefire® Naan and melted cheese.
- 1/3 cup unsalted butter
- 5 medium sweet onions, sliced
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- Stonefire® Original Naan
- 2 cups shredded Gruyère cheese
- Melt butter in a large Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic and cook for about 1 more minute.
- Stir in dry white wine, stir to scrape any browned bits from the bottom of the dutch oven.
- Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
- Stir in white wine vinegar; season with salt and pepper, to taste.
- Preheat oven to broil.
- Divide soup into ramekins. Place onto a baking sheet. Top with Stonefire® Original Naan to cover the surface of the soup completely; sprinkle with Gruyère cheese. Place into oven and broil until golden brown and cheese has melted; about 2 minutes.
- Serve immediately.