Onion soup has been a popular peasant meal since Roman times. Because onions are easy to grow, plentiful and pretty darn delicious, poor people have been enjoying onion soup for millennia. Somewhere along in line in history, onion soup made its way to France and eventually landed in cafes all over Paris. Its popularity spread like wildfire. Like magic, it went from peasant food to a worldwide favorite.
I’m a big believer that some of the very best foods from many cultures began as peasant meals. Meals like onion soup are inexpensive, healthy, tasty and comforting. The ingredients are simple and uncomplicated, but satisfying and delicious. Onion soup may have had humble beginnings, but as far as I’m concerned, it’s food royalty.
3 large yellow onions, sliced
3 Tbsp. butter
1 Tbsp. flour
4 cloves garlic, minced
6 c. beef broth
½ c. red wine
1 Tbsp. herbes de Provence
Salt and pepper to taste
1 c. gruyere cheese, shredded
10-12 slices of baguette
In a large pot, melt butter over medium low heat and cook onions until they are slightly brown, soft and caramelized, about 30 minutes. Add the garlic and cook for 1 more minute. Add the flour and stir to combine.
Pour in broth and wine and add herbes de Provence, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Preheat the oven to broil.
Ladle soup equally into four oven-safe bowls. Place on a baking sheet. Put baguette slices on top of the soup, then add cheese on top of the bread. Broil for 2-5 minutes or until the cheese and melted and lightly browned.