My love for My Paris Kitchen endures. I have been wanting to make French Onion soup for ages but Aaron was never super keen. Turns out all he knew of French Onion soup were dry soup packets that his mum would use to flavor chicken or store bought tubs of French Onion dip. I finally convinced him we needed to make it. And he is a changed man!
The soup is fairly basic in its essence, but the flavor packs a punch. It’s all about slow cooking and caramelizing sliced onions and then turning that almost onion jam into a rick broth. We opted for veggie stock in spite of the recipe choosing chicken stock instead of the traditional beef, because if we’re making a vegetable soup it seems wrong to make it a non vegetarian meal when it’s only that one ingredient that makes it not so. The broth also has sherry vinegar and white wine, garlic, salt and pepper. As I said, basic, but all the flavors pack a punch.
The show stopper of French Onion Soup is the soaking cheesy bread that is on top. We used the French bread that I made from Bread Bakers Apprentice, and since we didn’t have any soup crocks that were oven safe, we put slices of bread on a baking sheet, sprinkled the shredded Comte on top and baked it in the oven until the cheese melted.
This soup was so comforting for a cold Canberra night and luckily I had my soux chef available to do all the onion slicing so I wouldn’t be a teary mess. I think this soup will appear on our winter table again, especially seeing as though I now *have* to go find some oven safe soup crocks.