Recipe | French Onion Soup

Great article in the Cambridge independent this month. Traditional recipe of the French onion soup by Alex Crepy.

The Romans considered onion soup to be a simple peasant dish as onions could be grown by everyone.

It took on a new life when cooks mastered the art of caramelisation, drawing out the natural sweetness of the onions.

One legend credits Louis XV with the dish’s creation, thrown together during the night in a hunting lodge where there was nothing but onions, butter, and champagne.

During the French Revolution at the end of the 18th century, it was particularly popular with the common people as they faced severe food shortages and economic hardship.

The soup, a hearty meal made with basic ingredients, became a symbol of resistance and played a significant cultural role.

Served in taverns and inns where the revolutionaries would gather to discuss politics and share news, those common meals reinforced their collective spirit during challenging times.

Over time, soupe à l’oignon has become a staple of Parisian bistros, evolving into the indulgent, cheese-laden classic we know today and a symbol of conviviality, tradition, and family.

Spring may be around the corner, but we’re not quite there yet.

There are still cold nights left, and when they come, one of the most comforting bowls to turn to is this. Bon appétit!

Article in the Cambridge independent in March 2025 - French onion soup

Soupe a l'onion - the French way!

French onion soup or Soupe à l’oignon

Serves: Ten

Ingredients:

• 50g unsalted butter

• 8 medium Spanish onions, halved and cut into 3mm slices

• Sea salt and freshly ground black pepper

• 1 tablespoon plain flour

• 200ml dry white wine

• 1.5 litres boiling water

• 1 teaspoon sugar

Cheese Croutons:

• 12 x 1cm slices baguette bread

• 150g Gruyère cheese, grated

Method:

1. Cook the onions:

   • Melt the butter gently in a large saucepan over high heat without letting it brown.

   • Add the onions and cook for 5 minutes, stirring frequently. Season with salt and pepper.

   • Lower the heat and continue cooking the onions for 20–30 minutes until they are tender and caramelized. Stir frequently to prevent burning.

2. Add flour and liquids:

   • Stir in the flour and mix thoroughly.

   • Gradually add the white wine and one-third of the boiling water, whisking well.

   • Add the remaining boiling water.

3. Simmer the soup:

   • Bring the soup to the boil, skimming the surface to remove any scum.

   • Leave to simmer gently for 15 minutes.

   • Check the seasoning and add sugar if needed.

4. Prepare the croutons:

   • While the soup simmers, arrange the bread slices on a baking tray.

   • Grill under a hot grill for 3–4 minutes until crisp and golden brown.

5. Assemble the soup:

   • Ladle the hot soup into bowls and scatter the croutons on top, pressing them down slightly.

   • Sprinkle two-thirds of the grated cheese over the croutons.

   • Return the bowls to the grill for another 3–4 minutes until the cheese melts.

6. Serve:

   • Serve the remaining grated Gruyère separately for extra indulgence.

Enjoy this comforting and rich French onion soup with its cheesy, golden croutons!