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Monday, November 4, 2024

French Onion Soup

Fall may be finally coming to Enid, and with cooler temperatures comes all of the soup recipes. One of my favorite soups is French Onion Soup.

The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef.

My recipe below is a super modern version, using modern equipment, like the Instapot, and easy ingredients such as seasoned croutons instead of the traditional baguette slice. Also, since we have still been altering our diet to accommodate the Hubby’s Alpha Gal Syndrome, I substituted the beef broth for chicken broth.

This recipe does call for red wine, and I recommend it!! However, I did learn from a good friend many years ago, ALWAYS cook with a wine that you would also drink. Don’t cheat your recipe by purchasing the cooking wines from the condiment aisle at the grocery store. Of course, if wine is not your thing, good red wine vinegar or extra stock could be used as a substitute.

And don’t be intimidated by the Instapot!!! While this is a wonderful addition to my kitchen, I understand that this invention is not for everyone. You can most definitely use a crockpot, or simply make this soup on the stovetop…just remember to cook low and slow to keep the robust flavor of the caramelized onions.

No matter how you decide to make this soup, try it!!! It is definitely worth it! Happy cooking!!!

Instapot French Onion Soup

Ingredients

  • 5 large sweet onions
  • 1/2 cup red wine
  • 5 tbs butter
  • 1 tbsp olive oil
  • 5 cups beef broth
  • 1 bay leaf
  • 1 sprig thyme 
  • 1 cup Gruyere cheese 
  • Croutons

Instructions

  • Melt butter and mix with olive oil.
  • Add onions.
  • Cook on medium to low heat stirring often for 10-15 minutes.
  • Add 1 tbsp sugar.
  • Continue cooking on low for 30 minutes or until the onions are golden brown.

You can also do this in the instant pot on sauté.

To make the Soup:

  • Add Caramelized onions to your instant pot.
  • Stir in broth and wine.
  • Add bay leaf and thyme.
  • Cook on manual high pressure for 5 minutes.
  • Do a quick release.
  • Turn your oven on broil.
  • In oven-safe bowls add onion soup.
  • Add a hand full of croutons to bowl and top with cheese.
  • Place in broiler until cheese melts about 2-3 minutes

*adapted from Recipes from a Nurse

Monica Rorick
Monica Rorick
Monica Rorick was raised in Enid, graduating from EHS in 1988. As a young girl, Monica's love for cooking began and she enjoyed being in the kitchen, cooking alongside her mom, grandmother and great-grandmother when she could. She began baking cakes, her first one for her oldest niece's 1st birthday in the summer of 1993. In 1998, she moved to Reading, PA, where she had the opportunity to work with and learn pastry work from a master pastry chef. Monica moved back to Enid in 2010, starting her own business, The Queen of Cake (and all other sweets), which bloomed into The Pastry Nook bakery & bistro. Retiring from the business in January 2022, Monica now enjoys cooking and baking for her husband and family from her own kitchen and is excited to share some of those recipes with you.

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