French onion soup: A timeless autumnal delight

French people don't typically favour soups; they consume them rather infrequently. There is, however, one notable exception. The thick, aromatic, and hearty onion soup is an autumn delight from the Loire. Its preparation requires no extravagant ingredients.

Onion soup is an excellent choice for cool autumn and winter days. It's delicious and wonderfully warming. Additionally, a second course won't be necessary as it's quite filling. Its preparation is simple, and it's best to adhere to the traditional French recipe, which they execute masterfully.

The foundation of the soup is, naturally, the onion, a vegetable readily available at any market and relatively inexpensive. Traditionally, yellow onions are utilised, and they are known for their sharp aroma but slightly sweet taste that emerges after prolonged cooking. They should be firm and fresh. The preparation of the onion has a significant impact on the soup's flavour, not only the right choice but also the preparation of the onion. The French often fry it over low heat for up to an hour to bring out the full aroma and ensure the dish possesses an intense colour.

The first step in preparing this soup is peeling and slicing the onion into thin slices. Then, it's time to sauté it in butter with olive oil or clarified butter and a sprig of thyme. This requires patience and is best done for at least half an hour on low heat. After browning the onions, remove the thyme, add stock, and cook for about 15 to 20 minutes.

Another important component of the soup is cheese, a staple in French cuisine. Traditional recipes call for gruyère, although emmental-type cheese is also suitable, forming a cheesy crust atop the soup. The stock can be beef, veal, or chicken. In France, onion soup is often seasoned with white wine. To further enhance the flavour, a dash of stronger alcohol, like calvados or brandy, can be added. The soup is served with croutons baked with cheese. A thick, aromatic soup with cheesy croutons and hints of herbs makes for a superb combination.

Ingredients:

• 900g of onions,
• 3 tablespoons of butter,
• 3 tablespoons of olive oil,
• 1.5 litres of beef stock,
• 250ml of white wine,
• 150g of yellow cheese,
• baguette, sliced,
• a garlic clove,
• salt, pepper to taste,
• a few sprigs of thyme,
• calvados or brandy to taste, optional.

Method of preparation:

1. Peel and slice the onions. Melt the butter and olive oil in a pot, then sauté the onions with thyme on low heat for about half an hour, stirring frequently.
2. Increase the heat, add wine, and cook for a few minutes before pouring in the boiling stock. Season the soup with salt and pepper, and cook for about half an hour. At the end of cooking, you may add stronger alcohol if desired.
3. Rub the baguette slices with the crushed garlic clove and toast them.
4. Pour the soup into small ovenproof bowls. Place the croutons on top and sprinkle generously with cheese.
5. Set the oven to 200°C (around gas mark 6), and bake for 5 minutes.