French Onion soup is proof that you can turn a single ingredient into something wonderful, delicious and full of flavour! French onion soup was once considered a humble dish—made by slowly cooking onions until deep brown and sweet, then simmering them in a rich broth. But what started as a simple food is now a timeless comfort classic, topped with toasted bread and melted cheese.
And the secret? Patience. The majority of the process of making French Onion soup is caramelising the onions. Those sharp, pungent onions break down, releasing their natural sugars, deepening in flavour, and turning into something rich, jammy, and golden brown. No shortcuts, no rushing—just low heat, slow stirring, and trust in the process.
After caramelising the onions, I add vegetable stock (you can use beef stock or chicken stock for more flavour), white wine, and bay leaves. I served them baked with some melted cheese on top and some toasted sourdough bread.
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1 Comment
This is so inspiring to see cooking in a normal kitchen 🙂 time to make french onion soup for dinner!