{"id":541,"date":"2023-04-12T20:12:51","date_gmt":"2023-04-13T00:12:51","guid":{"rendered":"https:\/\/wordpress.kpu.ca\/foodhistory\/?p=541"},"modified":"2023-04-12T20:12:53","modified_gmt":"2023-04-13T00:12:53","slug":"hot-french-onion-soup-what-could-be-better","status":"publish","type":"post","link":"https:\/\/wordpress.kpu.ca\/foodhistory\/2023\/04\/12\/hot-french-onion-soup-what-could-be-better\/","title":{"rendered":"Hot French Onion Soup, What Could Be Better?"},"content":{"rendered":"

Hot French Onion Soup, What Could Be Better?<\/span><\/p>\n

Leila Mourzikov<\/span><\/p>\n

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A traditional dish called French onion soup was first created in France and has since spread throughout the globe. It is a hearty, rich soup that tastes excellent year-round but is especially good on chilly winter nights. This soup is rich and flavourful because it is made with caramelized onions, beef broth, and a little wine. <\/span><\/p>\n

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A cozy night in calls for a hearty dish like French onion soup. It is also surprisingly easy to make with just a few ingredients and some patience. The rich, sweet flavour of the caramelized onions in the soup is complemented by the richness and satisfying crunch of the cheese and bread. It’s understandable why this soup has become a classic in French cooking and elsewhere.<\/span><\/p>\n

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 In order to create a straightforward, wholesome broth, French peasants would cook onions in water in the 18th century, when French onion soup first appeared. The soup became a standard of French cuisine as the recipe changed over time to include beef broth, wine, and cheese. It has a long and colourful history that goes back several centuries. The soup was originally a dish of the peasants, made with just water and onions. The dish developed over time, adding wine, beef broth, and cheese, and it eventually became a well-known standard of French cooking. <\/span><\/p>\n

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 Although its exact origin is unknown, French onion soup is thought to have started in France in the 18th century. Onions were a staple of the French diet at the time and were frequently used to make soup. Onions were simmered in water until they were soft and flavourful to make the soup, which was a straightforward dish. Because it was offered on menus at well-known French eateries in New York City, such as Le Pavillon and La Grenouille, French onion soup gained popularity in the United States in the 1960s and 1970s. Today, French onion soup is popular all over the world and frequently served in both fine dining establishments and more casual restaurants. <\/span><\/p>\n

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Many people, including myself, appreciate a traditional French onion soup straight from the oven. My grandma used to prepare it for us every day as we were growing up. I don’t think anyone has ever done it better than her. She uses very basic ingredients because making French onion soup is not difficult, but she also takes a lot of time and cares in the kitchen.<\/span><\/p>\n

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Grandma\u2019s French Onion Soup<\/span><\/p>\n

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Photo: Leila Mourzikov<\/p>\n

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Her French onion soup uses straightforward but flavourful ingredients to produce a rich, savoury soup that is ideal for chilly winter evenings. The following ingredients are required to make her French onion soup. <\/span><\/p>\n

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Ingredients: <\/span><\/p>\n

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 3\u20134 large onions, thinly sliced. <\/span><\/p>\n

 Four tablespoons of salted butter. <\/span><\/p>\n

 4 cups of beef broth. <\/span><\/p>\n

 1\/2 cup of red wine. <\/span><\/p>\n

 Fresh thyme, 2 sprigs. <\/span><\/p>\n

 Two bay leaves. <\/span><\/p>\n

 To taste, add salt and pepper. <\/span><\/p>\n

 Six to eight slices of French bread. <\/span><\/p>\n

 1 cup of grated Gruyere cheese.<\/span><\/p>\n

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Instructions: <\/span><\/p>\n

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 Butter should be melted over medium heat in a big pot. Sliced onions are added, and butter is stirred in to cover them. <\/span><\/p>\n

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 Until they are caramelized and golden brown, cook the onions over medium-low heat, stirring occasionally. About 30 to 45 minutes will pass during this. Be patient; the onions’ sweet, caramelized flavour is a result of the long, low cooking. <\/span><\/p>\n

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 Add the beef broth, red wine, thyme, and bay leaves to the pot after the onions have caramelized. Once the flavours have combined, bring the mixture to a simmer for an additional 20 to 30 minutes. <\/span><\/p>\n

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 Set your broiler to high and toast the French bread slices until they are crisp and golden brown while the soup is cooking. <\/span><\/p>\n

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 The soup should be seasoned with salt and pepper to taste after the thyme and bay leaves have been removed. <\/span><\/p>\n

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 Place a slice of toasted French bread on top of each bowl after ladling the soup into oven-safe bowls. On top of the bread, strew grated Gruyere cheese. <\/span><\/p>\n

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 Cook the bowls under the broiler for two to three minutes, or until the cheese is melted and bubbly. <\/span><\/p>\n

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 Enjoy a hot serving!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hot French Onion Soup, What Could Be Better? Leila Mourzikov   A traditional dish called French onion soup was first created in France and has since spread throughout the globe. It is a hearty, rich soup that tastes excellent year-round but is especially good on chilly winter nights. This soup is rich and flavourful because […]<\/p>\n","protected":false},"author":316,"featured_media":543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-published"],"splot_meta":{"author":"Leila Mourzikov","license":"by","footer":"Resoures: McQueen, Paul. \u201cA Brief History of French Onion Soup.\u201d Culture Trip. The Culture Trip, November 24, 2016. https:\/\/theculturetrip.com\/europe\/france\/paris\/articles\/a-brief-history-of-french-onion-soup\/. Braeger, Analida. \u201cEasy Homemade French Onion Soup.\u201d Analida's Ethnic Spoon, October 29, 2021. https:\/\/ethnicspoon.com\/french-onion-soup-and-its-history\/."},"_links":{"self":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/comments?post=541"}],"version-history":[{"count":2,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/541\/revisions"}],"predecessor-version":[{"id":558,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/541\/revisions\/558"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media\/543"}],"wp:attachment":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media?parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/categories?post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/tags?post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}