French Onion Soup

French Onion Soup

We all know the French are famous for their food, and this has to be their most famous soup. It’s actually very simple, but with the melted cheese toast floating on top it makes for a very decadent and delicious entrée. French Onion Soup originated in France in the 19th century and quickly established itself as a national treasure. Onions have always been an affordable, readily available, and easy to grow vegetable making this a soup for all the people throughout the centuries. The Biroix Dutch Oven loves making soup and looks great when serving it. Best made over a medium heat so the flavours can infuse and quietly work together, this soup (we’re sure the French would agree) is très bien.

Serves 4 
Prep time: 15 minutes
Cook time: 55 mins

What you need:

  • 60g of butter
  • 2 tablespoons of olive oil 
  • 2kg of brown onions, sliced
  • 1 ½ tablespoons of Dijon mustard 
  • 6 cups of beef stock 
  • 1 baguette, sliced into 12 slices 
  • 150g of cheese, Gruyere or Tasty
  • Salt and pepper

How to make:

  • Place your Biroix Dutch Oven over a medium heat and add the oil and butter. 
  • Add the onions and cook for 30 minutes, stirring occasionally, until onions are sautéed and brown. If they are sticking add a spoonful of beef stock while cooking.  It takes a while but this is what gives the soup its lovely flavour. 
  • Add the beef stock and mustard. 
  • While the soup is cooking place the baguette slices on a baking tray and grill in the oven at 220°C until golden. Remove and place cheese (grated or sliced) on the ungrilled side. Place back under the grill (cheese side up) to melt the cheese. Use ¾ of the cheese on the bread, save the remainder for the soup. 
  • Taste the soup and season with salt and pepper if needed.
  • Ladle the soup into 4 bowls and place a piece of cheesy bread. Add the rest of the cheese over the soup and bread.
  • Place all 4 bowls on a tray and into the oven grill. Remove when cheese is bubbling. 
  • Serve with extra cheese toast on the side.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries