46 APRIL 2025 I t’s difficult to accept that the French name for French onion soup, “soupe à l’oignon,” simply translates to “onion soup,” nothing more glamorous than that. There’s a sense of disappointment and a mild yearning to hear more drama surrounding this simple yet luxurious dish that is – in my opinion – the epitome of comfort food. It’s a timeless dish that brings warmth and a touch of French elegance to our table. In ancient Rome and Greek times, onions were believed to have medicinal properties and were used to cure various ailments. They were easy to grow, inexpensive, readily available and became a dietary staple in many cultures. The onion was considered a peasant food, but for the poor it was a savior. Interesting that although onions were plentiful and affordable by the poor, a medieval recipe in Le Ménagier de Paris , published in 1393, included among its ingredients ginger and saffron which were expensive spices. The dish was introduced to the United States in 1861 and served at the bustling, freewheeling café founded by Henri Mouquin, aptly named Mouquin’s. It is also said that a soup was invented in 1873 by King Louis XV’s father-in-law, the exiled Polish King Stanislas, late one night at his hunting lodge. He was hungry and only found onions, butter, and champagne in the pantry. He went on to popularize the recipe at the Palace of Versailles with early recipes not calling for grated cheese. Though popular throughout France, apparently no region lays claim to it. Famous American chef Julia Child helped popularize French onion soup in the United States through her TV show and cookbook, “Mastering the Art of French Cooking.” French onion soup’s savory base should always be made with beef broth. Certainly, stock and broth can be used interchangeably, but there are subtle differences. Stock is made using meat or poultry bones, while broth is made using actual meat or poultry, in addition to the bones. Broth creates a slightly thicker liquid as opposed to stock. When a soup is largely based on the flavor of the liquid, broth is the way to go. If you opt to prepare your own, into the water goes the beef bones and the mirepoix of onions, celery, carrots, and mushrooms. Encasing the herbs in cheese cloth and allowing them to simmer for a good hour or so releases the flavors of the meat and vegetables. French onion soup is one delicacy that allows the unassuming onion to enjoy its moment of fame. World onion production is estimated at approximately 105 billion pounds each year. The annual onion consumption calculates to approximately 13.67 pounds per person across the world. The onion is used in 93 percent of American dining establishments. It often strikes us as intimidating while being a labor of love. There are conflicting thoughts on the best onions to use. The debate arises from Vidalia, Walla Walla and other sweet varieties being too sweet and white onions being too mild. Shallots are a hidden secret that can be interspersed into the conversation, but yellow are most often recommended. They become very sweet, especially when they’re cooked down, and that is the main purpose of onion soup. Worcestershire sauce, balsamic vinegar and roasted beef base gives a rich flavor that helps to balance out the sweetness. No matter your choice, slicing raw onions in the direction of the fibers will preserve their structure. Cut them about 1/4-inch thick. Too thin, and the onions will end up mushy or start breaking apart. A slightly thicker slice will help maintain their texture and shape. The caramelization process will take 45 minutes to an hour for those mahogany- hued onions. The key to a flavorful soup is to make sure you let them caramelize. In a large cast iron enamel Dutch oven over medium-low to medium heat, toss the onions in melted butter and olive oil along with a dash of salt, black pepper and sugar. Why olive oil? It helps the butter not to burn. It’s fine if the slices overlap because they’ll shrink quickly as they cook down. Cooking half the onions for 30 minutes longer than the other half adds depth, as the first batch cooks into the soup more, thickening it up and adding deeper flavor. Sautéing changes flavors, while sweating primarily releases the flavors already present. As heat softens the structure of the onions, the butter used not only captures the flavors being released, but also contributes to new flavors being formed. Stirring with a wooden spoon helps to loosen any browned bits from the pan to mix back into the irresistibly caramelized onions. Next comes adding Burgundy or Marsala wine, and your choice of dry sherry, champagne, brandy or cognac. Allow the liquors to simmer for about five minutes or until mostly evaporated. Sprinkle all-purpose flour over the onions to coat and stir to incorporate for one to two minutes until the flour taste is gone. Add the base liquid after straining out the vegetables and herbs. When the broth is added to the caramelized onions everything will thicken slightly into a hearty and savory consistency. Simmer uncovered for about 30 minutes. It’s all about the taste of the finished broth and your ability to resist inhaling the aromatic fragrance. After you add the broth and wines, season again to taste. The soup should be so delicious that crispy bread and melted cheese could ultimately be optional. You must have willpower at this point to let the soup cool and refrigerate it overnight. When you’re ready to reheat, place oven safe bowls on a rimmed baking sheet, add ½ teaspoon of your desired liquor to the bottom of each and ladle the soup on top. Toast your bread of choice with a sprinkling of garlic powder or Italian seasoning. What you want is a crisp-soggy texture, not one that will be toasted only on one side as the crust will be chewy and difficult to eat with a spoon. Gruyere, emmental, Swiss, mozzarella, parmesan or fontina cheeses are all acceptable toppings. Cover the bread with some of the soup and divide the cheese among the servings. The best part of sprinkling cheese over the baguettes is not having to be mindful where the cheese falls. Don’t leave your cheese unattended as it burns fast. It’s recipes like this that give us a reason to linger a little longer with friends while enjoying heartfelt conversation – herein lies the magic! April’s cookbook recommendation: “Vegetable Literacy” by Deborah Madison | April’s novel recommendation: “The House in the Cerulean Sea” by TJ Klune The history behind the magic of french onion soup Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen For the broth: • 1-2 lbs. beef bones • 4 qts. water • 2 yellow onions, roughly chopped • 4 celery stalks, roughly chopped • 3 carrots, roughly chopped • ¼ cup sliced mushrooms • 1 tsp. onion powder • 1 sprig rosemary, thyme, oregano, French tarragon (in cheese cloth) • 4 sprigs of parsley (in cheese cloth) • 2 bay leaves • 1 tbsp. Better Than Bouillon Roasted Beef base • Splash worcestershire sauce and balsamic vinegar • Salt and pepper to taste For the onions: • 5-6 medium onions, 1/4 sliced moon shapes • 4 tbsp. unsalted butter • 1 tbsp. olive oil • 1 tsp. salt • ½ tsp. pepper • ¾ tsp. sugar • 2 tbsp. all-purpose flour • 1 cup Burgundy or Marsala wine • 1-2 tbsp. dry sherry, champagne, brandy or cognac For the baguettes: • Baguette, sliced ½” slices • Butter • Italian seasoning • Garlic powder FRENCH ONION SOUP Happy Easter! ROC315991 602-944-5516 MALONEYPLUMBING.COM Same Day Service SCHEDULE YOUR FREE DIAGNOSTIC SERVICE CALL TODAY! Emergency Plumbing Repair Drain Clearing Garbage Disposals Water Heaters Water Softeners Reverse Osmosis Systems Leak Detection & Repair Fixture Repair & Installation Water Main Repair Gas Lines