Onion Soup with Beef Consommé

An integral part of France’s culinary heritage, onion soup was – according to legend – invented by Louis XV himself. Now, thanks to this recipe from Le Bristol, you don’t need to be royalty to enjoy it…

Serves 4
INGREDIENTS

For the beef consommé

• 1 lb (500 g) beef (preferably on the bone for a better flavour)
• 6 pints (3 l) water
• 1 onion, 2 carrots, 1 leek, 2
• stalks celery
• 1 bouquet garni (thyme, bay leaf, parsley, leek)
• 1 tsp salt
• ½ tsp (2 g) black peppercorns
• 2 cloves
• 6 juniper berries

For the onion soup

• 4 large yellow onions
• ½ stick (2 oz/50 g) butter
• Scant ½ cup (3½ fl oz/100 ml) dry white wine
• 4½ cups (35 fl oz/1 l) beef consommé
• 4 slices sourdough bread
• 1½ cups (54 oz/150 g) grated Gruyère cheese
• Thyme (optional)
• Bay leaf (optional)
• Salt and pepper

METHOD

1. Prepare the beef consommé in advance. Place the beef in a large saucepan and cover with cold water and bring to a boil over a high heat.
2. Peel and halve the onion. Place both halves in a skillet, cut side down and leave on the heat until the onion is black.
3. Once the water has come to a boil, reduce the heat to low and skim off any surface foam. Roughly chop the carrots, leek, and celery, and add them with the charred onion, bouquet garni, cloves, juniper berries, salt, and black peppercorns.
4. Simmer the consommé over a low heat for at least 3 hours until the vegetables are tender (topping up with more water as necessary): the longer the simmering time, the better the flavour will be. Remove the meat and vegetables from the pan and set aside in another dish.
5. Strain the consommé to remove any impurities until it is clear, then use it for the onion soup.
6. For the onion soup, thinly slice the onions. Melt the butter in a large saucepan. Add the sliced onions and cook gently for 30 to 40 minutes until golden, stirring regularly to stop them from burning. Pour the dry white wine and simmer to allow the alcohol to evaporate.
7. Add the beef consommé and simmer over a low heat for 30 minutes, adding a sprig of thyme and a bay leaf.
8. Toast the bread slices until crisp.
9. Spoon the onion soup into ovenproof bowls. Place a slice of toasted bread on top of each bowl, then generously cover with grated Gruyère. Place the bowls under the broiler for a few minutes, until the cheese is melted and golden. Serve piping hot.

Lead photo credit : ©The Social Food, from Le Bristol Paris, Flammarion