French Onion Soup from 1651

Name: French Onion Soup from 1651
Total time: 45 min
Cuisine: French
Ingredients: onions; butter; milk; baguette

45m

Serves 1

45m

Serves 1

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.

knifecutting boardpotwooden spoonbaking sheetpastry brushovensoup bowlladle

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.

45m

Serves 1

45m

Serves 1

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.

knifecutting boardpotwooden spoonbaking sheetpastry brushovensoup bowlladle

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.