My Classic French Onion Soup – A suitable recipe for Bastille Day. Tomorrow is the 14th of July, Bastille Day. Across France, there will be large military parades and festivities to commemorate the beginning of the French Revolution. In honour of this traditional French National Holiday, I am going to cook a classic French recipe. This is a great Autumn recipe for a filling lunch or supper dish
What is Bastille Day?
Bastille Day was a key event at the beginning of the French Revolution. Starting with the storming of the Bastille, a large prison in Paris. The Bastille was a symbol of all that the French population detested in the ruling Bourbon kings. The period was one of great political and social upheaval. Eventually, it saw the overthrow of the French monarchy and the establishment of the French Republic. Bastille Day is often called La fête Nationale in France and became an official holiday in 1880.
What to drink with French Onion Soup?
Try pairing your French Onion Soup with a fruity and refreshingly acidic Beaujolais wine or a youthful Pinot Noir. If you like beer, why not go for the complimentary nutty caramel flavours of a brown ale?
A little bit about French Onion Soup
French Onion Soup probably had its origins in Roman cooking. It became part of the diet of eighteenth-century French peasants, for whom onions were one of the staple ingredients. Known as ‘Soupe d’Oignons’, one of the earliest recipes published was made with onions, bread, and cheese cooked in beef stock. As the bread breaks up during cooking, it helps thicken the soup.
The dish as we know it today was created by Marie-Antoine Carême, one of the first internationally known chefs who was called the father of French cuisine.” In his 1833 cookbook ‘Le Patissier Royal Parisien’, his recipe started with onions cooked in butter until caramelised, bringing out their natural sweetness. It also included the familiar cheese croute topping, a kind of crispy cheese on toast. French Onion Soup went through something of a renaissance in the nineteen sixties in the USA. When American chefs like Julia Child started promoting French recipes.
I you like this classic French recipe, why not try one of the following? Moules à la Normande, mussels cooked with bacon and cider, a deliciously rich version of Beef Bourguignon or if you prefer something lighter, a crisp Salade Parisienne with mustard dressing.
French Onion Soup – Know your onions
For a dish called French Onion Soup, you will not be surprised to know that the onions are the secret to this dish. At least, how you cook the onions. The onions need to be sautéed and slow-cooked to start to release the natural sugars and caramelise them. A really good quality stock will add some much much-needed body. Finally, a generous slug of Oloroso or Amontillado sherry adds another layer of flavour.
My Classic French Onion Soup
Ingredients
- 1.5 kg Sweet Onions peeled and finely sliced
- 6 cloves Garlic peeled and finely crushed
- 1 ½ litres fresh Beef Stock make your own if possible
- 100 ml quality Dry Sherry
- 60 gr Butter
- 50 ml quality Olive Oil
- 1 tsp fresh Thyme Leaves finely chopped
- 2 Bay Leaves
- ½ tsp each of Sea Salt and freshly ground Black Pepper
- ¼ tsp freshly ground Nutmeg
To Garnish
- Half of a day old Baguette
- 50 gr grated Cheddar or Gruyère
- 50 gr grated Parmesan
- A couple of pinches Cayenne pepper
- Parsley washed, dried and finely chopped
Equipment
- 1 Large heavy bottomed Pan
Instructions
- Heat a slug of the oil and the butter together in a large heavy bottomed pan and add the onions. Stew the onions stirring frequently until all the cooking juices evaporate and the onions start to caramelise. Begin to stir continuously, to prevent the onions from sticking and burning and cook until they reach a light brown nutty colour.
- Add the garlic, thyme, nutmeg, stock, and seasoning and bring up to the boil. Simmer gently for fifteen minutes then add the sherry and simmer for a further fifteen minutes to evaporate off the alcohol. Correct the seasoning and keep warm.
- For the croutes preheat your oven to 325 F / 170 C / Gas mark 3 and thinly slice the baguette. Lay the pieces on a baking tray and drizzle with the remaining oil. Place in the oven and bake for forty minutes until golden brown.
- Turn up the oven to 375 F / 190 C / Gas mark 5. Pour the soup into six ovenproof bowls and top with the croutes and the grated cheeses then sprinkle with the Cayenne. Place the bowls on a tray and place in the oven for fifteen minutes until the cheese is golden brown and bubbling.
- Take out of the oven, top with chopped parsley and serve. Please warn your guests about the hot bowls.
Notes
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