History and origin of French onion soup
French onion soup is a classic of French cuisine, with roots dating back to the Middle Ages. Originally, it was a simple and economical dish, prepared by peasants with basic ingredients like onions and broth. Over time, this soup was refined and became a symbol of French cuisine, especially popular in Paris, where it was served in taverns and cafes.
In Latin America, although there is no unified name for this soup, in several countries it is known as "gratinéed onion soup" or simply "onion soup." In Mexico and Argentina, for example, it is common to find it as part of the menu in French or European-style restaurants, and sometimes it is adapted with local ingredients. Its main characteristic remains the caramelized onion and the cheese gratin.
This dish stands out for its intense and comforting flavor, thanks to the slow caramelization of the onions, which provides sweetness and depth, along with the touch of melted cheese and the crispy bread on top. French onion soup has managed to transcend borders and is appreciated in various latitudes as an emblem of traditional European cuisine.
How to prepare Barrs' famous French onion soup
This recipe is a tribute to the classic French soup, made with patience to achieve a deep and authentic flavor. Below, we present the steps to prepare it at home, with easy-to-find ingredients and a method that guarantees a delicious result.
Ingredients:
Onions, butter, black pepper, paprika, bay leaf, beef broth, dry white wine, all-purpose flour, caramel coloring, salt, French baguette, Swiss cheese.
Steps:
Peel the onions and slice them into 1/8-inch thick slices, preferably in a food processor.
Melt the butter in a 6-quart pot.
Add the onions.
Cook, uncovered, over low heat for 1 hour and 30 minutes, stirring occasionally.
Add pepper, paprika, and bay leaf.
Sauté over low heat for 10 more minutes, stirring frequently.
Pour in 6 cans of broth and wine.
Increase the heat and bring to a boil.
Dissolve the flour in the remaining can of broth.
Add it to the boiling soup.
Reduce the heat and simmer for 2 hours.
Adjust the color to a deep brown with caramel coloring, season with salt.
Refrigerate overnight.
To serve, heat the soup in the microwave or on the stove.
If desired, pour into oven-safe crocks or bowls.
Top with a slice of bread and some grated cheese.
Heat under the broiler until the cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
