Country onion soup(Soupe à l’oignon champêtre)

Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.

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Pincée de fleur de sel:

  • The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
  • I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup  from my spoon.
  • To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
  • It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
  • Don’t be skimpy with the thyme as it adds to the flavor.
  • To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
  • Serve the soup hot in warmed  bowls.

..a variety of onions..

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..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

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countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

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..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

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To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..

Ronelle