"What's better than a rich and comforting onion soup to warm you up in cold weather? We offer you a few Quebec-style variations with, of course, a touch of our delicious maple syrup and local cheeses. Bon appétit!" -- Marilyn
The origins of a French culinary classic
Onion soup gratin is a staple of French cuisine, dating back to Roman times, but it really became popular in Paris in the 18th century. Traditionally served in bistros after a long night, it warmed the weary souls of workers and partiers alike. This rustic dish is made with simple ingredients—onions, broth, and cheese—that are enhanced by the golden brown gratin 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 deep flavors thanks to caramelizing the onions, a technique that infuses the soup with a natural sweetness. Whether you enjoy it as an appetizer or as a main course with some nice crusty bread, it’s the perfect way to warm up after a cold day.
Onion Soup Across Europe
While French onion soup is inseparable from France, it is also very popular in other European countries. In Switzerland , there is a traditional variation with local nuances, often enhanced with white wine. In Belgium , onion soup is also consumed, often served with local cheeses to gratinate the top. In Germany , it takes a more rustic turn, sometimes prepared with beer to replace the wine, a nod to their brewing culture. Each country adds its own touch, making this dish a true European culinary journey.
A Quebec adaptation full of flavors
In this Quebec version, we revisit the recipe with a local touch by using iconic ingredients such as maple syrup to sweeten the broth, or Quebec cheeses such as Perron forte or aged cheddars to top the soup. This adaptation respects the original flavors while adding a richness and character distinct from Quebec terroir.
Creative variations to personalize your soup
The beauty of French onion soup gratin is its ability to be customized. You can vary the cheeses for the gratin by using Gouda, Tomme, or aged local cheeses for a more pronounced flavor. For those who like to explore, options like adding Cognac , red wine , or even Blonde, red or black beer bring a unique depth. Looking for a tangy touch? A little balsamic vinegar or sherry at the end of cooking will balance the flavors of the soup.
| 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 |
Onion soup gratin
| Ingredients |
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| Instructions |
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| 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 note |
7/10 Highlights: Good source of protein, high in carbohydrates for energy. |
Variations and suggestions
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For a sweet touch : Add 1/4 cup of maple syrup for a sweet and delicate note that pairs wonderfully with the caramelized onions. This brings an authentic Quebecois flavor.
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For more depth :
- Red Wine : Substitute 1/2 cup red wine for white wine for a richer, fuller-bodied flavor.
- Blonde, red or black beer : You can also substitute 1/2 cup of beer for the wine. Blonde beer makes a lighter version, while red or black beer brings deeper, maltier flavors, perfect for those who like complex flavors.
- Cognac : Add 1 to 2 tablespoons of cognac in addition to the wine to enhance the flavors with an elegant touch. Cognac can also replace the wine completely if you want a more intense and refined taste.
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A tangy twist : To balance the flavors, add 1 tablespoon of balsamic vinegar or sherry at the end of cooking. This adds a slight acidity that enhances the sweetness of the onions.
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Quebec cheeses :
- Perron Fort : This strong-tasting cheese 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 its mild or slightly spicy flavors depending on aging, is an excellent alternative.
- Tomme de Savoie : For a creamier and more melting version, use Quebec tomme, which melts wonderfully well on the soup.
- Raclette : This melting cheese provides a silky texture and a creamy taste, ideal for gratinating.
| Intensity of Quebec cheeses | |
|---|---|
| Cheese | Intensity (in squares) |
| Aged Cheddar | |
| Strong perron | |
| Aged Gouda | |
| Quebec Tomme | |
| Raclette | |
Questions & Answers: All the secrets of onion soup gratin
Q: Can the soup be made ahead of time and reheated?
A: Yes, French Onion Soup can be made ahead of time. You can cook the base (broth and onions) and store it in the refrigerator for up to 3 days. When you are ready to serve, reheat the soup, add the bread slices and cheese, then brown in the oven.
Q: What kind of bread should I use for this soup?
A: A baguette is the traditional choice for this soup, but any rustic bread, such as a country loaf or ciabatta, will work as well. The key is that the bread is slightly stale or toasted so it absorbs the broth without falling apart.
Q: Can other types of broth be used?
A: Absolutely! Beef broth is 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 taste.
Q: Is it possible to make the recipe vegetarian?
A: Yes, simply use vegetable broth in place of beef broth and replace the cheese with a vegetarian or animal-rennet-free alternative. You will have a vegetarian version that is just as delicious.
Q: What cheese can be used for a more intense taste?
A: For a more intense taste, you can try aged Quebec cheeses like sharp cheddar, Perron, or aged gouda. They bring extra depth to the soup when gratinating.
Q: How do I get a perfectly golden brown gratin?
A: For a nicely browned gratin, it is essential to use a cheese that browns well, such as Gruyere or cheddar. Place the bowls under the broiler on high heat 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 | |