Parisian Soupe à l’Oignon (Onion Soup)

At this time of year, there is nothing more satisfying than a rich onion soup topped with nutty cheese croutons. On my recent trip to Paris, I sampled several versions of Soupe à l’Oignon but each disappointed because their onion broth lacked intensity. Also, the cheese toppings were overwhelming meaning that I had to struggle with mile-high strands of stingy cheese.

This recipe, which has some Julia Child influences, hits just the right note: intense broth, plenty of tender onions and light cheesy croutons on the side for guests to add as needed. I also incorporated roasted parsnips to give the soup a little extra earthy flavor and texture contrast with the soft onions.

Ingredients:

2 Tablespoons EVOO

2 Tablespoons unsalted butter

6-7 cups onions, thinly sliced (I used a mixture of Vidalia, leeks and shallots)

1/2 cup apple cider

3 Tablespoons flour

7 cups beef broth (preferably homemade)

1 cup dry white wine

1 cup roasted parsnips, cut into ¼ inch cubes

12-16 slices of baguette French bread cut ½ to ¾ inch thick pieces

¼ cup EVOO (for the croutons)

1 clove garlic, cut lengthwise

1 cup grated Gruyère

3 Tablespoons Cognac or Calvados (optional)

Salt and pepper, to taste

Cooking instructions:

1. Heat olive oil and butter over a medium heat in a large, heavy-bottom, covered enamel saucepan.

2. Add sliced onions. Cover and cook slowly on medium heat for 20 minutes, stirring frequently, until onions are tender and translucent.

3. Add apple cider, raise the heat to medium high and continue to cook, uncovered, until onions have caramelized, approximately another 15 minutes. Stir periodically. Be careful not to burn the onions as it will make the soup bitter.

4. Add flour, stir in carefully. Brown the flour for 2-3 minutes. Then add broth, wine and parsnips. Simmer for 30 minutes, partially covered. Stir periodically. Meanwhile prepare the croutons.

5. Place baguette rounds on a baking sheet and bake for 10 minutes at 325° F. Remove from oven and brush both sides with olive oil. Return to oven for another 10 minutes. When fully toasted remove from oven, rub one side with cut garlic and top with grated cheese.

6. Brown croutons under a broiler. Watch carefully to avoid burning the cheese!

7. Make sure your onion soup is hot. Right before serving add the Cognac or Calvados, if using. Stir in and allow to cook for several minutes. Adjust seasonings. Pour soup into individual bowls and serve cheesy croutons on the side.

Serves: 6-8

Wine recommendations: Pinot Gris, Sauvignon Blanc, Chablis or even Beaujolais- Villages if you’re in the mood for a light red.