Directions
- 1Slice the onions.
- 2Add butter to a pot and melt it.
- 3Add sliced onions to the melted butter.
- 4Cook onions very slowly for about 45 minutes or until they are a nice deep brown.
- 5Slice a baguette.
- 6Brush the baguette slices with butter.
- 7Bake the baguette slices in the oven until toasted.
- 8Pour milk into the pot with the caramelized onions and simmer.
- 9Place a toasted baguette slice at the bottom of a soup bowl.
- 10Pour the onion soup over the baguette slice.
Ingredients
- onions
- butter
- milk
- baguette
Equipment
knifecutting boardpotwooden spoonbaking sheetpastry brushovensoup bowlladle
Tips
- The recipe uses milk instead of broth.
- It does not include Gruyère cheese.
- The toasted baguette sits at the bottom of the bowl under the soup.
- This recipe predates King Louis XV's supposed invention of French Onion Soup by 75 years, debunking that tale.
- While onion soups date back to ancient times, the French version has become famous today.
- It's an incredibly simple recipe with rich and complex flavors, making it easy to eat the whole pot.
- Full recipe is in the Tasting History Cookbook or on tastinghistory.com.
- Caramelized onions should be cooked slowly until a deep brown color is achieved.
- Make sure the onions are cooked in plenty of butter to achieve the desired caramelization and deep brown color.
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