French Onion Soup with Cheesy Garlic Toasties
Before you say anything, I know onion soup is all autumn/winter vibes being both hearty and comfortingly thick. But when it’s been kinda a none existent summer in Berlin, I won’t lie… I am craving something a little more warming for the soul. Plus, can’t you say i’m just getting in early to provide you with an Autumn classic if you are lucky enough to be in a place where the summer has really come around?
French onion soup is a classic dish, no matter if you are a French at heart or become one at the mere taste or this delicacy. Its basis is of course, onions and a lot of them, but when made into a rue (flour, water and fat) and whipped with stock, traditionally beef, a rather thick and flavourful soup forms. And one that is very tasty may I add.
What really takes this recipe from good to great is the cheery garlic toasties. Dunk’em, drown’em, keep’em crispy or eat’em as your secret midnight snack post soup dinner. These babies are pure perfection and every bit necessary to make this that extra bit comfy and cosy. Don’t restrict yourself, these toasties can be brought outside the French onion soup basis. Whip them up for snacks or party pres and they will be devoured by all and any age. Your guests may just make you best friends afterwards.
Make them a little more special for the ‘dults by shaving truffle underneath the cheese layer. If you don’t have access to fresh truffle, you can find truffle sauce or preserved truffle shavings in most Italian stores or delicatessen. Finish with a sprinkle of Himalayan sea salt and you’ll crack a smile on even the saddest of the bunch (maybe that’s you haha).
This dish can always be made vegan - use veggie stock instead of chicken/beef and either replace the cheese with vegan cheese of your liking (Simply V is one of my favourites) or omit the cheese and add roasted garlic mixed with extra virgin olive oil. Although I have used chicken stock in this recipe, beef stock is more traditional as the fat in the beef creates a deeper tone and richer flavour, similar to the basis of gravy. I am not a red meat eater so this is purely why I do not use beef stock (please feel free to use beef stock if you prefer). I find when not using a meat based stock, however, the flavours do not compliment the thick onion rue and thus, are not as intense or hearty. But certainly the recipe will still stand the test of time no matter what your preference maybe. I know my family will not accept this dish without the fresh and fragrant element of beef as they have been to France many times and cannot steer away from the French tradition.
My one and only note for this delicious dish is DO NOT skip on the butter, garlic or wine. These are what really create that multi-textured and well rounded sensually stimulating flavour palette. If it is for the kiddies, the alcohol is cooked off so you don’t have to worry about getting them drunk at a young age, but if they don’t swag in that way of taste, ease up on the amount of balsamic vinegar and add a drop of wild forest honey or date syrup for the colour and sweetness. There is some natural sweetness expelled by the onions but this may not be recognised or palatable for the kiddos.
Enjoy the comforting things in life. They aren’t meant to be short cut or altered to be “light”, after all it isn’t a cake slice. Full of natural and delicious nutrients… with a little flavouring too coat. Yum!
French Onion Soup with Cheesy Garlic Toasties
Ingredients
700 grams onions, thinly sliced
3 tbsp butter
4 garlic cloves, finely chopped
3 tbsp flour
1/2 cup white wine
2 tbsp balsamic vinegar
4 cups stock (normally beef but I used chicken)
1 bay leaf
4 sprigs of thyme plus extra for serving
Sea salt and cracked pepper
6 slices ciabatta bread
150 grams grated cheese (better with a strong cheese like Gruyere, Swiss or Gouda)
Method
Firstly, caramelised the onions. Place the butter and onions along with one tablespoon of olive oil in a large, deep pot. Cook the onions on high for 2-3 minutes and then reduce the heat to medium/low. Sauté for 15-25 minutes, stirring every 2-3 minutes to avoid the onions catching on the bottom of the pan.
Add the garlic once the onions turn a deep brown colour and cook for a further 2-3 minutes. Add the flour and cook for 3-4 minutes until the flour is completely covered by the other ingredients and cooked off. Add the wine and scrap down the edges and the bottom to get all those flavours.
Second, make it into a soup. Turn up the heat to high and add the stock along with the bay leaf and the thyme. Bring to the boil and then reduce the heat to medium. Simmer for 10 minutes. Add a pinch of sea salt and pepper. Taste for personal alterations.
Making, baking and creating the little toasties. Meanwhile place the bread on a baking tray lined with parchment paper. Cover the top with grated cheese of your choice (can be a mixture if preferred/ if it what you got). Bake in a 200 degree oven for 5-8 minutes. The the cheese should be melted and the edges a golden brown.
Broiling it, if desired. In small, oven proof dished, ladle out the soup and top with 1-2 toasties (depending on the dishes you use). Place into the 250 degree oven for 5-6 minutes or until the soup bubbles over the toasty and the cheese turns gooey. Remove and serve immediately.
Without individual oven proof dishes. Do not fear, you will still end with a perfectly comforting soup. Ladle out soup into serving bowls and top with the golden toasties (1-2 in each). Serve with fresh thyme and micro greens.
