My first French onion soup wasn’t until a few years ago on a cold winter night in Paris. It is on just about ever bistro and café menu in Paris and fairly simple to make. It just takes time. While in Paris a few years back I joined La Cuisine for a cooking class on deboning a chicken and we learned to make French Onion Soup. This one is a little different as it uses chicken stock instead of the traditional beef stock. I actually prefer it much better this way. Now that I have had it with chicken stock I don’t really like it with the beef stock. It all depends on personal preference.
In Chicago, it feels as though it is -7 degrees F so this was the perfect recipe for a Sunday evening. I put on two pairs of pants (yup two!) and went to my local boulangerie in my neighborhood to pick up my baguette. They sliced it for me on request. I personally love La Fournette and it’s right in my neighborhood.
400g onions (2 large)
100 g butter
1-liter chicken stock
10 g (1 tsp) flour
Dash of white wine
150 g gruyere/Emmental cheese grated
Peel and thinly slice onions
Cook onions slowly in butter for around 30 minutes to caramelize. Stir often to obtain a uniformly light brown caramelized color. Season. Sprinkle with flour, then continue to cook until the flour is well browned. Deglaze with a dash of white wine.
Add stock and simmer for about 30 minutes.
Pre-heat broiler in the oven. Cut baguette into slices. Cover with grated cheese. Toast the slices on both sides. add cheese and set under the broiler until golden. Set aside.
Serve soup warm topped with bread-cheese slices.