French onion soup is one of my favourite things to eat. Steaming hot onion soup, topped with a bubbling cheese crouton, what’s not to love! I first tasted this soup on a school trip to Paris when I was 16, it was love at first bite and I have adored with this particular comfort food ever since.
Over the years I have experimented much with this soup, finally settling on this recipe a few years ago. For example, some recipes add sugar, however I was assured by a French chef that when cooked correctly onions were sweet enough. He was of course quite correct and ever since I have omitted adding anything to sweeten the soup.
In addition to sugar, there are also many variations when it comes to adding alcohol. For example, some recipes suggest brandy, whereas others use no alcohol at all. After some experimenting I settled upon dry white vermouth, however a good white wine works just as well.
Finally, one of the most important considerations, the beef stock. Whereas I always have homemade beef stock in the freezer (with the sole purpose of making this soup), I am aware that many of you will not. Therefore I would suggest that you use the best quality beef stock available to you.
Of course the result of all this experimentation has resulted in what I consider to be a lovely bowl of soup. My blogging partner Michelle would agree too as it was she who insisted I put the recipe onto the blog, if for no other reason so she had it to hand herself. Furthermore my daughter Anna shares my love of this soup, therefore I’ve always an excuse to make it.We are both huge fans of this humble soup, sweet onion broth topped with cheesy bread.
If you haven’t tried this soup before give it a try as it is simple and quick to cook, besides cheese and onion is food pairing heaven.
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