I’ve been lucky enough to spend a couple of years of my life in France (I hope I get to spend at least a couple more) and one dish that has always been an absolute favorite is Soupe à l’oignon Gratinée. As soon as I stumbled across this post from food photographer Christopher Cina, I was immediately taken back to my time in France and how I would love to get an authentic French Onion Soup again. Simple ingredients, naturally gluten-free, you really can’t get much better than this.
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“While I’ve adapted many of the stocks I make to fit my own tastes, there are times when classical methods are the only way to create a particular result. A beautifully simple French onion soup is one of those times when I make my white veal stock as I did in culinary school, and I’m glad I was paying attention.
French Onion soup is one of those dishes that can amaze you with rich robust flavor from a few simple, but unexciting ingredients. To do this soup well, you need to master one of the most basic cooking techniques, caramelization. Caramelization is the act of cooking sugar (or sucrose) to a brown color, enhancing sweetness and giving your ingredient a slight roasted/nutty flavor. This process is what gives the soup it’s rich color and depth of flavor. French onion soup does take some patience but the results are worth it…”
