There is nothing better to warm yourself up in Winter than a bowl of steaming French onion soup.
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.
Today, it is still a soup that don’t cost a lot to make but is not at all seen as a soup for the poor (not that we care because it’s delicious! It’s just interesting to see how things change with time).
For two people I used:
8 brown onions
Teaspoon of coconut oil
Herbes de Provence
6 cloves of garlic
Fry up the onion in the coconut oil until they are soft. Now add them to a saucepan with the coconut oil (this doesn’t flavour the soup at all, it’s just the healthy option, see here for details.) Now add about 5 cups of water and keep adding water when the levels get low. Keep it simmering on low for a couple of hours.
For the croutons, I put them in the oven with cheese on them and placed them on the top of the soup.
Delish! Enjoy and keep warm this Winter
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