"What's better than a rich and comforting onion soup to warm you up on a cold day? We're offering a few Quebec-style variations, with, of course, a touch of our delicious maple syrup and local cheeses. Enjoy!" -- Marilyn

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The origins of a French culinary classic

French onion soup is a staple of French cuisine, dating back to Roman times, but it was in the 18th century that it truly became popular in Paris. Traditionally served in bistros after a long night, it warmed the weary souls of workers and revelers alike. This rustic dish is made with simple ingredients—onions, broth, and cheese—enhanced by the golden-brown topping baked in the oven.

A comforting soup for cold weather

This soup is synonymous with comfort, especially during the cold winter months. It offers welcome warmth and rich flavors thanks to the caramelization of the onions, a technique that enriches the soup with a natural sweetness. Whether enjoyed as a starter or a main course with crusty bread, it's perfect for warming up after a cold day.

Onion soup across Europe

While French onion soup is synonymous with France, it's also very popular in other European countries. In Switzerland , there's a traditional version with local variations, often enhanced with white wine. In Belgium , onion soup is also enjoyed, frequently served with local cheeses to brown on top. In Germany , it takes on a more rustic character, sometimes prepared with beer instead of wine, a nod to their brewing tradition. Each country adds its own touch, making this dish a true European culinary journey.

A flavorful Quebec adaptation

In this Quebec version, the recipe is revisited with a local touch, using iconic ingredients such as maple syrup to sweeten the broth, and Quebec cheeses like strong Perron or aged cheddars to gratin the soup. This adaptation respects the original flavors while adding a richness and character distinct from the Quebec terroir.

Creative variations to personalize your soup

The beauty of French onion soup lies in its versatility. You can vary the cheeses for the topping, using Gouda, Tomme, or aged local cheeses for a more pronounced flavor. For those who like to experiment, options include adding cognac , red wine , or even... Blonde, red, or dark beer adds a unique depth. Looking for a touch of acidity? A little balsamic vinegar or sherry at the end of cooking will balance the soup's flavors.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	50 minutes
⏲️ Total time	70 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4 servings
🔥 Calories (approximate)	400 per serving

French onion soup

Ingredients
6 large yellow onions, finely sliced 4 tablespoons of butter 2 tablespoons of olive oil 1 tablespoon of flour 6 cups of beef (or chicken) broth 2/3 cup dry white wine 1 bay leaf 1 sprig of thyme Salt and pepper, to taste 1 sliced ​​baguette 2 cups of grated Gruyère cheese

Instructions

To caramelize the onions: Melt the butter and olive oil in a large saucepan. Add the onions and cook for 25 to 30 minutes until golden brown and caramelized. To thicken: Sprinkle the flour over the onions and mix well. Cook for 2 minutes, stirring constantly. Deglaze: Pour in the white wine and stir to loosen the browned bits. Let it reduce slightly. Add the stock: Stir in the stock, bay leaf, and thyme. Simmer for 30 minutes over low heat. Season to taste. Prepare the croutons: Toast the bread slices in the oven at 180°C. Rub them with garlic for extra flavour. To gratin: Pour the soup into bowls, add the croutons, and cover with grated Gruyère cheese. Broil until the cheese is golden brown.

Nutritional Information per Serving
Nutrient	Quantity
Calories	400 kcal
Proteins	12 g
Carbohydrates	45 g
Sugars	8 g
Fibers	4 g
Lipids	18 g
Saturated fatty acids	10 g
Sodium	850 mg
Health rating	7/10 Strengths: Good source of protein, rich in carbohydrates for energy.

Variations and suggestions

• For a touch of sweetness : Add 1/4 cup of maple syrup for a delicate, sweet note that pairs beautifully with the caramelized onions. This adds an authentic Quebec flavor.

• For more in-depth information :

  • Red wine : Replace the white wine with 1/2 cup of red wine for a richer, fuller flavor.
  • Blonde, red, or dark beer : You can also substitute 1/2 cup of beer for the wine. Blonde beer offers a lighter version, while red or dark beer provides deeper, maltier aromas, perfect for those who appreciate complex flavors.
  • Cognac : Add 1 to 2 tablespoons of cognac to the wine to enhance the flavors with an elegant touch. Cognac can also replace the wine entirely if you prefer a more intense and refined taste.

• A tangy twist : To balance the flavors, add 1 tablespoon of balsamic vinegar or sherry at the end of cooking. This adds a touch of acidity that enhances the sweetness of the onions.

• Quebec cheeses :

  • Fort Perron : This cheese with a strong taste adds unparalleled depth to your gratin.
  • Aged cheddars : Opt for an aged Quebec cheddar, offering a rich taste and a perfect melt under the grill.
  • Quebec Gouda : Gouda, with its melting texture and mild or slightly tangy flavors depending on the aging process, is an excellent alternative.
  • Tomme de Savoie : For a creamier and melting version, use Quebec tomme, which melts wonderfully on the soup.
  • Raclette : This soft cheese provides a silky texture and a creamy taste ideal for gratinating.

Intensity of Quebec cheeses
Cheese	Intensity (in squares)
Aged Cheddar
Perron fort
Aged Gouda
Quebec Tomme
Raclette

Questions & Answers: All the secrets of French onion soup

Q: Can the soup be prepared in advance and reheated?
A: Yes, French onion soup can be prepared in advance. You can cook the base (broth and onions) and keep it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup, add the bread slices and cheese, then bake until golden brown.

Q: What kind of bread should I use for this soup?
A: Baguette is the traditional choice for this soup, but any rustic bread, such as country bread or ciabatta, will also work. The important thing is that the bread is slightly stale or toasted so it absorbs the broth well without falling apart.

Q: Can other types of broth be used?
A: Absolutely! Beef broth is the most commonly used, but you can opt for chicken broth or even vegetable broth for a vegetarian version. Homemade broth will always give a richer and more authentic flavor.

Q: Is it possible to make the recipe vegetarian?
A: Yes, simply use vegetable stock instead of beef stock and replace the cheese with a vegetarian or rennet-free alternative. You'll then have an equally delicious vegetarian version.

Q: Which cheese can be used for a more intense flavor?
A: For a more intense flavor, you can try aged Quebec cheeses such as sharp cheddar, Perron, or aged gouda. They add extra depth to the soup when you brown the top.

Q: How do I get a perfectly golden gratin?
A: For a nicely browned gratin, it's essential to use a cheese that browns well, such as Gruyère or Cheddar. Place the bowls under the broiler on high for a few minutes, watching closely to prevent the cheese from burning.

Did you know?

Popularity of French onion soup by country
Country	Popularity (in squares)
France
Canada
Belgium
Swiss
Germany