Classic French Onion Soup

Sitting here listening to the roaring downpour and the powerful percussion of the waves outside, it’s hard to imagine the winter days we left behind just a few weeks ago. That world, life on another continent, seems strangely within touching distance and yet unreal, like a hazy dream. There, when the dark chill hushed the streets, we sought cheer in front of the fireplace, playing board games, catching up on movies and eating hearty, winter-warming meals. At the end of a cold day, we looked forward to the comforting embrace of those family dinners. And what better than classic, old fashioned French onion soup to infuse our tired bodies with gentle warmth, like a mother’s hug. 

French onion soup as we know it, found its way from working class inns where it filled the bellies of labourers, offering much-needed protection against the bitter cold, to the chateaus and courts of the bourgeoisie, where it was elevated with meatier broths and creamy cheeses. Over centuries, it became a symbol of the finest traditions of French cooking. To me, it’s slow food at its best – simple ingredients that are patiently coaxed to produce deep, soul-satisfying flavour.

Traditional recipes favour beef broth for richness and depth of colour but chicken or vegetable stock would work well to make a slightly lighter, modern version. The caramelised onions can be counted on to lend the toffee tones to the soup. Sweet Spanish or varieties of white onions are what you need. Pungent red ones,in my opinion may not yield the same gentle flavour; although I haven’t tried them.

We’ve all seen pictures of the golden, cheese-topped toast crowning a bowl of French onion soup. To get that perfect look, wait till minutes before serving to put on toasted slices of a day- old crusty baguette. Be generous with the cheese – all the better to get a rustic bubble and splatter when you run it under the broiler. Serve it piping hot with the molten cheese running into the soup or over the rim of your bowl.