Onion soup starts with caramelized onions and can be made with chicken or beef stock and white or red wine. It is served with a large piece of toasted bread and topped with cheese, usually gruyere, and placed under a broiler to melt and brown the cheese.
Onion soup can be made in a number of ways, though it typically starts with caramelized onions. Chicken and beef stock are often used to make the stock, usually with white or red wine added to complement the soup. A large piece of toasted bread is typically served in the soup, which provides a contrasting flavor and gives additional texture as it absorbs the broth throughout the meal. Onion soup is usually topped with cheese, often gruyere, and placed under a broiler to melt and brown the cheese.
The namesake ingredient in onion soup typically serves as the start for this dish, though stock or stock could be made days or weeks ahead of time for use in it. Almost any type of onion can be used to make it, although sweeter varieties such as yellow and red are popular for their richer flavor. The onions are cut into fairly thin slices, often crescent-shaped, and cooked in a pan with butter. Properly caramelizing these onions can take half an hour or even a full hour of cooking, to ensure they take on a brown appearance and a sweetness that gives the onion soup a deep flavor.
These onions are then combined with broth or stock to form the onion soup base. Chicken and beef broth work well; some chefs prefer to use just one, while others include both together in one recipe. Additional flavourings, such as apple cider, wine and various herbs are all added and this is cooked until the onion soup reaches the correct texture and flavour. Red or white wine can be used and is usually based on personal preference.
Serving onion soup is often a primary element in its preparation, especially in traditional services where it is cooked in small, oven-safe dishes. A large piece of toasted bread is placed on top of the soup, which begins to absorb the rich flavor of the broth. This is topped with shredded or grated cheese, usually Gruyere or Swiss, and placed in an oven under a broiler. The cheese melts and browns on the onion soup and crock that is, and is served straight from the oven. Eating the soup usually involves getting a little bread and cheese into each bite with the broth and onions, providing a wide range of flavors and textures in every spoonful.
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