soup.

The thing to remember is to slice the onkons as thinly as possible so they'll cook quickly nnd cook together.

The soup is supposed to be quick and comforting, the thing you'd serve when it's cold and you don't have a lot of time. You don't need to get the onions that "cook for 4 hours, stirring constantly" mahogany color, you want them brouwned a bit and that's it.

I usually cut the stale bread into croutons and put it onto a baking sheet, American cheese on top, put the crotons on a baking sheet in the oven. Ladle the soup into bowls and just rest the crouton with gooey cheese on top.

This is French fast food and it doesn't keep, so there is a perfect excuse to pig out when you make it.

ETA: The French have reclassified American cheese as "a Gruyere style cheese." The texture is a little different but the flavor is very close. It works for onion soup and is cheaper.

GRUYERE!!! NOT 'American' 'cheese!'

The only place to get real gruyere here is in one of the health food stores and it costs an arm, leg, hip and thigh.

I'd rather have Swiss on onion soup/'American' not a favorite of mine.

Last edited Wed Oct 2, 2024, 04:23 PM - Edit history (1)

especially because the flavor of the onions tends to drown out subtle differences between cheeses. I want my cheese crouton really gooey although not quite runny. The bottom line is that it works. That's the only real criterion here.

ETA: I repeat myself: this is French fast food. It is in no way supposed to be an elegant soup, although a lot of chefs hasve been trying to make it so, "layering" it with multiple herbs and spices and boozing it up so much you can't taste much of anything. My grandmother used anything she had, so American cheese is a step up from some of it.

I thinly slice 3-4 onions and let them cook slowly until they're reduced in volume by about 80% and are the sweetness of the onions comes out. Then I add good quality beef stock and let it simmer for an hour or so. Otherwise it's just a simple beef soup with onions - nothing wrong with that, it can be a great meal - but it's not a special occasion meal.

when it's cooked at home. The classic recipe is butter, onions, stock, and dry white wine, although improvising with whatever is in the house has probably worked. Stale bread with cheese melted on top adds protein to it.

I've got my own way of making it, and my wife thinks it's the best version she's ever had. So, if my wife is happy with it, I'm not changing anything!
BTW: I use a mandolin for the onions which helps them cook faster and makes for better eating.
I also put in mushrooms, because I put mushrooms on everything!
My secret is sherry, cinnamon, brown sugar, & white wine vinegar. All to taste.