French Onion Soup from 1651

45 mins
Serves 1
youtube.com

Directions

  1. 1Slice the onions.
  2. 2Slice the onions.
  3. 3Slice the onions.
  4. 4Add butter to a pot and melt it.
  5. 5Add butter to a pot and melt it.
  6. 6Add butter to a pot and melt it.
  7. 7Add sliced onions to the melted butter.
  8. 8Add sliced onions to the melted butter.
  9. 9Add sliced onions to the melted butter.
  10. 10Cook onions very slowly for about 45 minutes or until they are a nice deep brown.
  11. 11Cook onions very slowly for about 45 minutes or until they are a nice deep brown.
  12. 12Cook onions very slowly for about 45 minutes or until they are a nice deep brown.
  13. 13Slice a baguette.
  14. 14Slice a baguette.
  15. 15Slice a baguette.
  16. 16Brush the baguette slices with butter.
  17. 17Brush the baguette slices with butter.
  18. 18Brush the baguette slices with butter.
  19. 19Bake the baguette slices in the oven until toasted.
  20. 20Bake the baguette slices in the oven until toasted.
  21. 21Bake the baguette slices in the oven until toasted.
  22. 22Pour milk into the pot with the caramelized onions and simmer.
  23. 23Pour milk into the pot with the caramelized onions and simmer.
  24. 24Pour milk into the pot with the caramelized onions and simmer.
  25. 25Place a toasted baguette slice at the bottom of a soup bowl.
  26. 26Place a toasted baguette slice at the bottom of a soup bowl.
  27. 27Place a toasted baguette slice at the bottom of a soup bowl.
  28. 28Pour the onion soup over the baguette slice.
  29. 29Pour the onion soup over the baguette slice.
  30. 30Pour the onion soup over the baguette slice.

Ingredients

  • onions
  • onions
  • onions
  • butter
  • butter
  • butter
  • milk
  • milk
  • milk
  • baguette
  • baguette
  • 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.