Onion Soup

Onion soup © kvalifood.com

Onion soup is a simple soup built on slowly caramelized onions in a good stock. It takes time to get the onions to the right color, but that’s what gives the soup its natural sweetness and depth. The Danish version is cleaner and more understated than the French.

Ingredients

Yields 4 servings

  • 5-6 medium onions
  • 1/2-1 clove garlic, finely chopped
  • 20 g butter (or margarine)
  • 1 1/4-1 1/2 l stock
  • 1 bouquet garni
  • optional: 1-2 lovage leaves
  • salt, freshly ground pepper

Directions

Caramelization

Peel the onions and slice them thin. Melt the butter in a heavy-bottomed pot and add the onions and garlic. Let them caramelize over medium heat, stirring regularly, for 20-30 minutes until soft, golden, and sweet. Turn the heat down if they start to brown too quickly.

Simmering

Pour the stock into the pot and add the bouquet garni and lovage leaves if using. Bring to a boil, reduce the heat, and simmer covered over low heat for 20 minutes. Remove the bouquet garni and lovage. Season with salt and pepper.

Serving

Serve immediately, optionally with gratinéed cheese toasts on the side.

Notes

  • Caramelizing onions takes time — don’t rush it; this is where the sweetness comes from
  • For the French version: float slices of baguette topped with Emmental over the soup and gratinée at 480°F (250°C) until the cheese is golden and bubbling
  • Use beef or chicken stock for the fullest result
  • Lovage gives the soup a light celery-like note — can be left out
  • Freezing: 3 months