BBQ French Onion Soup

The Warm Embrace of Onion Soup: Comfort in a Bowl

In the vast culinary landscape, some dishes have the power to warm the heart and soul, to transcend seasons, and to create an intimate bond between tradition and gustatory pleasure. French onion soup, with its subtle blend of sweetness and warmth, perfectly embodies this art of comforting simplicity.

A Symphony of Aromas and Textures

Onion soup begins with the humblest of ingredients: onions browned in butter. From this modest base, the magic unfolds. Slowly caramelized, the onions release sweet, rich aromas that blend harmoniously. A broth, most often beef-based, then envelops the onions, creating a symphony of deep, comforting flavors.

The Rendezvous of Melted Cheese

One of the signature elements of French onion soup is the golden crust of melted cheese crowning the dish. A slice of toasted bread floats atop the bowl, generously topped with grated cheese that melts and browns under the oven broiler. It’s a moment of indulgence that adds a crisp texture and a striking contrast of flavors to the soup’s sweetness.

A Story and a Legacy

French onion soup has a long history in cuisine, being a comforting preparation dating back centuries. Originating in France, it was often associated with rural and working-class communities, using simple, available ingredients to create a nourishing and delicious dish. Today, it has become an international culinary icon, symbolizing comfort and simple pleasures.

A Universal Delight

⏱️ Cooking & Preparation Time

• Prep time: 15 minutes
• Cooking: 1h10 total
• Initial direct heat, then simmering at 300 °F (150 °C)

🧾 Ingredients

• 2 kg onions, thinly sliced
• 50 g butter
• 2 garlic cloves
• 15 g flour
• 2 liters chicken stock
• 1 bay leaf
• Salt & pepper
• 4 thick slices of bread
• 200 g grated Gruyère cheese

👨‍🍳 Instructions

1. Preheat your BBQ for direct heat, high temperature.
2. In a cast iron Dutch oven placed directly over the flames, melt the butter.
3. Add the onions and cook for at least 10 minutes until well browned.
4. Stir in the flour, then add garlic, bay leaf, and stock. Season with salt and pepper.
5. Reduce the temperature to 300 °F (150 °C). Close the lid and let simmer for 1 hour.
6. Toast the bread slices and rub with garlic.
7. Pour the soup into heatproof bowls, top each with a slice of bread and cover with grated Gruyère.
8. Melt and brown the cheese under the closed BBQ lid or with a blowtorch. Serve piping hot.

🍽️ Presentation & Pairings

Serve this soup bubbling hot with a glass of dry white wine (Chardonnay) or a light red like Pinot Noir. Garnish with fresh herbs (chives, parsley) for a touch of color.

🥦 Dietary Variations

• 🧈 Replace butter with olive oil for a lactose-free version.
• 🍞 Use whole grain bread for added fiber.
• 🧀 Try a lighter cheese such as 12-month Comté or sheep’s milk cheese.

🍽️ Nutrition Facts (per serving – 1/4 of recipe)

🧬 Health sheet – Cancer + Diabetes