French Onion Soup
French Onion Soup is a classic dish that is perfect for a cold winter night. It is made with caramelized onions, beef broth, and melted cheese.
French Onion Soup is a classic dish that is perfect for a cold winter night. It is made with caramelized onions, beef broth, and melted cheese.
- Carbohydrate 25.1988616237059 g
- Cholesterol 70.6154166666667 mg
- Fat 23.1241692494386 g
- Fiber 1.91987236260299 g
- Protein 23.7623157462719 g
- Saturated Fat 14.3642022392916 g
- Serving Size 1 1 Serving (357g)
- Sodium 1237.67874240836 mg
- Sugar 23.2789892611029 g
- Trans Fat 1.49248389093104 g
- Calories 402 calories
Step-by-step
- Saute onions in melted butter in a large soup pot for 15-20 minutes or until onions begin to turn brown and transparent
- Add broth, salt and garlic powder and bring to boil. Reduce heat and simmer at least one hour. Add grated parm cheese during the last ten minutes.
- When ready to serve, preheat oven to 350 and brown bread for 10 minutes. Then set oven to broil.
- Put soup in individual oven safe bowls. Put bread in so that the top sticks above the soup. Add slice of Swiss and Mozzarella on top of the bread and sprinkle with the parm cheese.
- Put soup bowls on baking sheet and broil for 5 to 8 minutes until cheese is brown.
The Evolution of Onion Broth
Transforming humble root vegetables into a savory broth has roots in antiquity, evolving from a peasant staple into Parisian bistro fare during the 18th century when restaurateurs capitalized on the restorative properties of long-simmered stocks. Slicing white onions uniformly ensures they break down evenly as moisture evaporates during the initial 15 to 20 minutes of heat application. When butter fat coats the alliums, natural sugars convert into complex flavor compounds through the Maillard reaction without scorching the pan.
Adapting Dairy and Bread Structures
Historically, thick slices of stale hearth bread anchored the bowl to absorb the savory liquid before cheese was melted over the top under direct radiant heat. Substituting standard sandwich loaves for a dense French baguette alters the structural integrity of the crust, causing the bread to dissolve prematurely rather than holding its shape under layers of Swiss and mozzarella. Baking the sliced bread at 350 degrees Fahrenheit for 10 minutes prior to assembly dries out the crumb so it can support heavy dairy without turning into porridge during the final 5 to 8 minutes in the broiler.
