For meal number 24, I went with a comfort food classic. French Onion soup from France. Originally, onion soups were a peasants meal throughout history, French onion soup came as a way of elevating this and was eaten by the wealthy in the 18th century.
Modern French onion soup consists of a soup made with caramelized onions and beef broth, topped with toasted bread/croutons and a broiled cheese on top (traditionally Gruyere). For my version I found a recipe spared no expense as far as the ingredients. I decided to double down on the bougie meal and pick up a nice baguette from a local bakery and found authentic gruyere and parmegiano reggiano.
Essentially, the recipe is to caramelize the onions low and slow for close to an hour, then make a soup with them and the beef broth, flour, worcestershire thyme and bay leaves, letting that simmer. Toasting the baguette slices, you then pour your soup into ramekins and top with the baguette and heaping piles of the gruyere and parmegiano and place it under the broiler. The ramekins in the photos were leant to me by mother-in-law and are exactly what I picture when I think of French Onion soup.
This is such a great comfort food, rich and deeply flavourful, with that great layer of gooey cheese on top. This was my wife’s first time having French onion soup and I think she’ll be asking me to make it many more times in the future! It also easy to make ahead of time and just reheat when serving, making it a great dinner party meal.
Loved this and will make it again, especially if it’s a cold winter night!
As always, thank you so much for reading! More pictures and the updated map can be found below.
Cheers,
Brandon
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