If you’re wondering where French onion soup originated, you should know that the roots of this classic dish lie in the broths of ancient Rome. While it was first prepared over 8,000 years ago, it was only in the 18th century that it was served in restaurants across Paris. Then it continued to be served in the kitchens of connoisseurs of French cuisine everywhere.
For several centuries, the onion soup was regarded as the poor man’s food, until one night in France during the 18th century, which forever changed its reputation.
According to one theory about the history of French onion soup, the invention goes back to the 17th century. It is said that it was invented by none other than King Louis XV late one night at his hunting lodge when he was very hungry. When he only found onions, butter, and champagne in the pantry, he decided to use the three ingredients to make the French onion soup for the very first time.
Later, it was also discovered that the soup masked the smell of alcohol from drinking the night before, thanks to the use of Comté or Gruyère cheeses, which have a strong aroma. French households would use the soup as a hangover cure as well.
I love French Onion soup and I was so excited to use my Lion Head bowls I purchased at E Dehillerin, a kitchenware store in Paris that dates back to 1820! Also, I found the rich beef stock and Raclette cheese at Trader Joe’s. Since Raclette cheese is unique and hard to find, I purchased it to use in this recipe. Swiss cheese is readily available everywhere and what Julia Child used.
You will need:
6 Cups Yellow Onions, sliced thin
1 tbsp light olive oil or canola oil
4 tbsp Olive Oil
French Bread, about 8 slices
1/2 cup grated Parmesan Cheese
Swiss Cheese slices
Salt and Pepper
Bay Leaf, 1 leaf
White Wine, 1 cup
Beef Stock, 6 cups
3 tbsp flour
1/2 tsp sugar
Butter, 2 Tbsp
Heat a heavy, oven-safe, stock pot over medium-low heat and add the light olive oil once the pot is hot. Melt the butter into the hot oil. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).
Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 5-10 minutes on each side until toasted.
Taste soup, and add salt and pepper as needed, then remove the bay leaf.
Place bread into bottom of oven proof soup bowls. Ladle soup on top leaving room. Top with sliced cheese
Place the bowls into the oven uncovered, on a lower rack. Bake for around 30 minutes, or until cheese is melted. Turn the broiler on and brown the cheese, for a minute or two. Obviously the bowls will be very hot so when serving, using oven mitts, place on the boil top of a plate and WARN everyone eating the soup! Enjoy the gooey cheese with the flavorful broth and onions.
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