D'Open Kitchen

COOKING FOR THE SOUL

French Onion Soup

Name: French Onion Soup
Ingredients: 500 g Beef bones; Olive oil; 1 to 2 medium onions (quartered); 1 to 2 large carrots (cut into 1 inch segments); 1 large celery rib (cut into 1inch); 2 to 3 cloves garlic (unpeeled); Handful fresh parsley (including stems and leaves); 1 to 2 bay leaves; 100 g Butter; 2 tbsp Oil; 5 Onions (Sliced); 1 tsp Sugar; 1 clove Garlic (minced); 1 tbsp Sherry; 1 tbsp Flour; 1 tsp dried thyme; 4 slices Baguette; 1 cup of Cheese; Salt and Pepper to Taste

Recipe by

Trish yee

In my culinary adventures, French Onion Soup stands as a warm and inviting embrace, a reminder of cozy moments shared around the table. As I simmer this classic dish, memories of chilly evenings and the aroma of caramelized onions fill the air. Imagine a hearty broth infused with the rich sweetness of slow-cooked onions, topped with a golden layer of melted cheese and a slice of toasted bread. Each spoonful is a journey through layers of flavor – the depth of the broth, the indulgence of cheese, and the comfort of toasted bread. Served steaming hot, my French Onion Soup isn't just a bowl of comfort – it's a taste of tradition and a celebration of simple pleasures. Whether enjoyed alone as a soul-soothing treat or shared with loved ones over heartwarming conversations, this soup promises to evoke a personal connection to the heart and soul of French culinary comfort, offering a touch of warmth and nostalgia in every savory spoonful.

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Course Appetizer

Cuisine French

Ingredients

Beef Stock

500 g Beef bones
Olive oil
1 to 2 medium onions quartered
1 to 2 large carrots cut into 1 inch segments
1 large celery rib cut into 1inch
2 to 3 cloves garlic unpeeled
Handful fresh parsley including stems and leaves
1 to 2 bay leaves

French Onion Soup:

100 g Butter
2 tbsp Oil
5 Onions Sliced
1 tsp Sugar
1 clove Garlic minced
1 tbsp Sherry
1 tbsp Flour
1 tsp dried thyme
4 slices Baguette
1 cup of Cheese
Salt and Pepper to Taste

Instructions

Preheat oven to 200°C. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.
Roast in oven for about 30 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat.
When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot.
Add celery tops, garlic, parsley, bay leaves to the stock pot.
Fill the stock pot with cold water, cover 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer. Reduce the heat to low.
Pour the stock through the sieve to strain it of remaining solids.
In a size appropriate pot, with medium heat, add in butter and oil to melt and saute off onions with a little sugar until caramelised.
Bring the Beef Stock to simmer.
When onions are ready, add garlic and sherry. Let the alcohol evaporate fully, before adding flour and stir for a minute.
Add the beef stock incrementally and cover and let simmer for another 15 - 20mins. Season with salt and pepper to taste.
Meanwhile, grill some baguette with cheese in the oven at 180 deg C until the cheese has melted.
Serve in individual ramekins with soup at the bottom (with caramelized onions) and melted cheese toast at the top.

Notes

Use cheap mozzarella, or any cheese similar gruyere, or grated comte (but i think these two are too expensive)

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.