This French onion soup is unlike any other. Infused with cheese and bread, it has a delightfully rich and creamy texture that is only for the bravest of taste buds!
The soup originates from Paris and dates as far back as the 18th century. It first appeared in Henri Babinski’s “Gastronomie Pratique” and has since been recognised as a signature French dish. With layers made up of buttered toast and grated cheese, this soup makes for a perfect winter comfort dish.
So what do you say? Will you join us on our daring venture to make this delicious onion soup? (Sidenote: there are many different variations of this recipe- this is one is a “denser” version)
What you need to know
Preparation Time: 2 hours
Makes: 6 portions
- 1 baguette
- 1.5 L water
- 250g grated elemental cheese
- 8 thinly sliced onions
- 1 cup tomato purée
- 9 tbsp soft butter
- 1 tbsp salt
- Warm the baguette.
- Cut the baguette into small pieces.
- Spread a generous amount of butter, (approximately half of it), on the pieces.
- Sprinkle pieces with grated cheese, leaving 1/2 cup of cheese aside for later use.
- Melt the rest of the butter in a saucepan over medium heat.
- Add the sliced onions and salt, and sautée for about 15 minutes until the onions turn golden.
- Place 1/3 of the bread slices in a medium pan.
- Add 1/3 of the onions, followed by 1/3 of the tomato purée.
- Repeat with bread, onions and tomato purée for two more layers.
- Sprinkle with remaining cheese.
(Note: Make sure that the pan is no more than 2/3 full.)
- Preheat the over to 180°C.
- In a separate pan bring 1.5L water to boil.
- Add the salt
- Gradually pour the water into the pan containing the onion, bread and tomato purée layers. Keep pouring until the water reaches the top layer of cheese without covering it.
- Simmer uncovered for 30 minutes.
- Transfer to oven and bake uncovered for 1 hour.
Recipe Credits: NY Times