Bonjour,
The timing of this is rather funny because, when I went to a market this morning, where there is always something that is the meal idea for the week, it was onion soup!
Since I'm French, perhaps I should put in my bit of advice? It comes from two family members who went to cooking school.
To help caramelise the onions, it's helpful to throw in a spoon of sugar. It's not enough to change the taste, but the process goes better and it's a pretty standard thing in restaurants. Personally, I never had the patience to properly do it, until I was told this.
Once the onions are caramelised, the flour is worked in and browned for a few minutes, then slowly start making it a liquid with a good white wine. I usually use a Bordeaux, but I got a Duras today with the weekly meal idea.
You don't start adding beef broth until you have a good smoothness from adding wine. Restaurants no longer make their own beef broth because of the amount of cooking gas it consumes and only make fish bouillon now, which is obviously not for onion soup, just info. I think they need rocket stoves in restaurants, even if I find it scary to climb up to reach the top of the barrel. Restaurants are lucky in that they are able to buy better beef bouillon than the regular person can.
I have a friend who adds in the rind of cheese into her soup. She's a good cook, but not a professional. The cheese should be a gruyère, though.
Bon week-end
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