French onion soup from the Parisian market halls. The delicious recipe with bread and cheese, but with no '80s cavity lid.
W ann did you eat your last onion soup? Was that perhaps in one of those particular restaurants that your grandparents loved to go to? Did the soup possibly come in a dark brown flamed ceramic potty that was so hot you burned your fingers every time? And was the whole thing also with a unruly cheese cover quasi-cavity sealed, so that the onion soup had a half hour after serving even the temperature of liquid lava? Forget all this. Because today we are talking about the wonderfully simple and delicious original recipe for French onion soup from the Parisian market halls.
I have no idea who - probably sometime in the early 1980s - came up with this strange cheese topping on onion soups Has. Because actually he does not belong there at all. Like so many dishes we love today (pizza!), The onion soup was originally a poor people meal. A few cheap, long-lasting ingredients, a little bit of leftover food and a lot of flavor - the soup of onions, broth, stale bread and aromatic cheese was already 200 years ago in the ice-cold Parisian market halls
Free your onion soup - go away with the lid!
At that time, of course, no one had time and desire for such capricious things as a cheese topping. The stale, possibly roasted bread was placed in the bottom of the bowl, grated cheese sprinkled on it. And the boiling hot broth with lots of sweet and aromatic onions was scooped over it. E voilà: A fantastic meal was ready. Maybe you should give the onion soup another chance soon? After all, who can resist a hot, hearty-salty-crunchy combination with melted cheese? So.
Have it tasty ღ
PS: Those who worry about the digestive effects of onion soup can be reassured , Due to the longer stewing the onions lose the sharpness and become easily digestible. In addition, the decisive pinch of caraway not only ensures a great taste, but also for unrivaled drinking pleasure.
The recipe for French onion soup from the Parisian market halls
1 kg of onions, peeled & in rings with 1 generous tablespoon of butter
1 teaspoon salt - 1 garlic clove, peeled and chopped - black pepper - optional 1 tablespoon flour - 1 teaspoon ground caraway - 100 ml white wine - 1, 25 liters broth (vegetables or beef)
salt & pepper
6 large slices of old ciabatta, baguette or similar
100 g strong cheese grated (Gruyère, mountain cheese o. ä.)
3 spring onions, green and white in rings
Heat the butter in a large saucepan and fry the onions in medium to high heat. Add salt and garlic, stir well and simmer for about 20 minutes over medium heat until the onions are very soft.
Season with black pepper and cumin and (if desired) dust the flour over the onions. Fry for 1 minute while stirring and then deglaze with the white wine. When the white wine has absorbed, top up with the broth and simmer for 20 minutes. Finally, season with salt and a little pepper again.
Toast the dry bread and place two slices in a large bowl. Spread the grated cheese on the bread.
Sprinkle the very hot onion soup over the bread and cheese.
Tips: Cumin is a spice that polarizes. In the French onion soup, you should definitely give the caraway a chance. It not only ensures good digestibility, it is very important for the round, slightly sweet taste of the soup. I recommend grinding or grinding caraway seeds - the taste is so much better than that of ready-ground cumin powder (which often tends to be rather musty and malty).
It's so simple yes, always on every ingredient. Therefore, spend a few cents more on the cheese and choose a Gruyère or strong mountain cheese. The cheap piece Gouda does not really make you happy here.