Best Onion Soup Ever

I never planted onions before, but this year I went big: one hundred sets each of white, yellow and red. I never planted rosemary with success before, or thyme at all. But these essential ingredients for the best onion soup ever all grew well this year. I know this isn’t the fullest rosemary bush in the world, but for me, it’s phenomenal.

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The thyme might look like a weed, but those perfect little leaves strike joy in my heart.

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Onions, well, onions sit in the dirt. They are a mess when you bring them in and put them in the sink to clean them.

garden onions dirty.jpg

But what’s inside the mess is glorious. They glisten like jewels.

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I learned how to make onion soup when I was 16. That year, I wanted to make a trip to Germany to meet Claudia. She and I had been pen-pals since we were 12, having met through my great aunt Lina, who was her father’s cousin and my mother’s aunt by marriage. Claudia used to say that she and I were related “around nine corners.”

Here we are during that trip, posing with two other (closer) relatives between us on top of a mountain we hiked in what I think was the foothills of the Alps. (Claudia, help me here, what mountain was that?) I didn’t plan this Onion Soup post to fall on this date, but I’m so glad to be able to say: Happy Birthday, Claudia!!

Claudia and I 1977 hiking (2).jpg

This ties to my onion soup because I needed money to pay for my trip. For the nine months before my trip, throughout my senior year of high school, I held a weekend job at a French restaurant called Picot’s Place. It was there that I observed the chef making onion soup week after week. I have since made it myself countless times the same way he did. I LOVE onion soup, and I have never been disappointed in how mine turns out. Somewhere, I got the right kind of crocks long ago, and have always made it with the bread and melted cheese on top, the way it is often served in restaurants.

Nothing wrong with that. Well, except for how difficult it can be to eat it with the cheese adhering to the bowl the way it does, on and under the rim. And sometimes, when you get it in a restaurant, they put too much bread in there which soaks up all the broth, or sometimes too much cheese so that you are eating just gobs of melted cheese before you can get to the soup.

This past weekend, at the Inn at Mount Vernon, I had onion soup that was BETTER than mine. Not only was it better, it was better in a way that I thought I could duplicate, so I did, thinking there might be some onion soup fans out there. How was it better?

  1. The onions were cut up smaller than you often get it, meaning we did not deal with trying to get long floppy pieces of onion onto our spoons.
  2. It had been thickened! Never had onion soup except with a clear broth before, and this change was amazing.
  3. The bread-cheese on top was cheesy croutons – bread cubes on which cheese had been melted prior to simply putting them on top of the bowl of creamy, rich soup.

I promise that the fact of it being a nasty, rainy day this past Sunday at Mt. Vernon and our being finally inside, out of the weather, and into the warmth of the dining room had nothing to do with how good the soup was. On any day, this soup would be judged (by me, anyway) as outstanding.

For my version, I started with that bowl of onions above, minus the red ones, which turned out to be 5 full cups of chopped onions. Chop them as fine as you want. I asked Samuel to cut them up, which was rather a pain because they are so small and therefore it took a long time. All I said regarding what size to chop them was “not insanely fine,” which he interpreted as meaning the size could fall anywhere in the huge range of possibilities between no-longer-whole and minced. I realized my communication error, my inexactitude, when he asked me to confirm that he had judged “not insanely fine” correctly, which he realized he hadn’t when I simply stared at his pile and did not verbally approve in a glance.

All to say, cut them as big or as small as you want. Just don’t leave them whole.

Put the five cups of chopped onions in a large pot (my Dutch oven came in handy again) along with a stick (1/2 cup, or 113 grams) butter. Turn this on low and let it cook for about 45 minutes, stirring now and then. It will look like this in half an hour or so, but leave it a little longer, about 15 minutes longer, on real low for those onions to get super soft and transparent. They are like gold to me.

sauteeing.jpg

Next I veered from onion soup tradition and added half a cup of flour, and stirred it in, making a pasty roux. Making a paste like this is the basic way to thicken something without ending up with lumps. Stir that flour in (a whisk works well) till the paste is smooth, then add four cups of chicken broth/stock and stir it up again. Then add four cups of  beef broth/stock and stir again.

That’s 8 cups of liquid total, and I split mine between chicken and beef broth because that’s how I was taught. You can use all chicken stock, homemade or purchased, or vegetable stock, or all beef stock or whatever combination you want. You can use 8 cups of water plus 8 bouillon cubes (4 chicken, 4 beef) if push comes to shove and that’s all you’ve got.

Then add half a cup of cooking sherry. I was running low and had only a quarter cup of cooking sherry so I added another quarter cup of this fine port, which is possibly why it turned out to be the best onion soup ever. I cannot be sure.

port.jpg

If you happen to have a bit of leftover pork gravy from a roast you recently made, or beef or chicken gravy, feel free to put that in. I had about half a cup of pork gravy. Whether this contributed to it being the best onion soup ever, I also cannot be sure. But I think maybe.

Then add your herbs. My handful for this pot of soup looked like this. I picked the parsley because it looked so pretty, thinking I might use it in the soup, but I have never put parsley in onion soup, so in the end I used only the rosemary and thyme. (The parsley came into play later with chicken piccata.)

herbs.jpg

Quantities of herbs: If using fresh, use the leaves of five 6”-long sprigs of rosemary, plus the leaves of five 5”-long sprigs of thyme. (I am trying to be exact here. A little more or less will be fine.) If using dried, use 1 ½ tsp each of rosemary and thyme. In my pot after adding the herbs, it looked like this.

herbs in pot.jpg

Let all of this cook for about an hour on a low simmer. That means the heat is high enough for there to be some bubbling along the edges of the pot but not a full boil. Salt and pepper to taste.

While all those flavors are working their magic in the pot and the soup is becoming delicious, you can make the croutons. Choose bread you think would make good croutons. A small baguette or a firm white loaf will work. I would avoid anything with seeds. I happened to have this lovely darker bread in my freezer, which might have had some rye flour in it, but I don’t know because I didn’t make it. It was small, only about 5 inches across.

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I let it thaw, then cubed it like this,

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then put the cubes on a cookie sheet, buttered them with a little melted butter (with a brush as you would butter corn on the cob), then sprinkled parmesan cheese on them. The butter is both for flavor and to help the cheese stick. You could probably use a different cheese like cheddar or swiss, as long as it’s finely grated.

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I preheated the oven to 400 degrees and baked the croutons for 20 minutes. Then I turned the oven off and left them in there. Leaving them in as the oven cools draws more of the moisture out of them and makes them crispier without being darker. Finished they looked like this.

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They are marvelous and would be marvelous on almost any soup, but on/in the onion soup, oh my!

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We were all in heaven. Samuel used four verys to describe how good it was, as in “very, very, very, very good.” I told him I’m not sure he ever used four verys before about anything I’ve made, and he said something to the effect that he was too overwhelmed with how good the soup was to bother with finding better descriptors.

The superlative soup found yet another use this morning. When making myself some scrambled eggs, I used a slotted spoon and took up some of the onion/herb part of the refrigerated soup and heated it up in a skillet. Then I added a handful of spinach chopped up a bit. Let that cook a couple minutes till the spinach got soft. Then added my two beat-up, positively orange-yolked eggs. How many verys? I’ll let you guess.

9 thoughts on “Best Onion Soup Ever

  1. I’m a beneficiary of the onion soup. I witnessed the “very, very, very, and very” of Samuel. Not a person who is ever at a loss for words. However, if I was asked at that moment to comment on “The Best Onion Soup Ever” I don’t think that I could have responded beyond the obvious sounds of yummm!😋

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  2. Looks so good. The only ‘very ‘ that comes to mind for me is that I’m very sad that I don’t live very close to have shared in the partaking.
    Happy Birthday Claudia.

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  3. Thank you for the birthday greetings and good wishes. The mountain I think was Tegelberg, very close to Neuschwanstein Castles. The soup looks and sounds outstanding. I thought of making it today but had to decided for something even faster… I look forward to the bread cubes!
    Thank you Patricia for sharing memories and recipes – both are attached to emotions. Viele Gruesse!

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    • Both are attached to emotions indeed! And to more memories as well. You made a pasta salad for that hike that was unlike any I had ever had — I’ll share that one of these days. From that time forward, I always made mine your way 🙂

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  4. Oh my gosh, why did I never think of croutons? I always thought the soggy bread in the soup was nasty, but “it’s tradition” so I did it, and ate it. Funny the things we do without thinking about it.
    I personally think the key to “the best onion soup ever” is a good homemade stock or broth. Nothing compares. One time I made it from smoked pork bones and was told it was the best they’d ever had.
    I bet yours was better though. Home grown onions, port, sherry, croutons… I want it.

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    • You are absolutely right, Sarah. Homemade stock is the best. I happened to have some myself but didn’t want to add one more layer of complication in case making stock would be seen as a complication, i.e., I do not want the simple to seem unattainable. But by all means, if you have homemade stock, use it! I wish I could have shared some with you 🙂

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      • I was wondering if you’d made your own stock and left that out of the description, you don’t seem like a box stock kind of gal. Box stock is pretty bleh, especially beef!

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      • I never bought box stock, but I don’t want to judge anybody who does, or put on airs. It just seemed best to put all the possibilities out there. The chef at the French restaurant when I was 16 used bouillon!

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      • If it’s made with love that’s all that matters. I accept and eat anything anyone made me because it’s my love language! Rejecting their food is like rejecting their hospitality and love. I like seeing their personalities in the food, even if it’s from a box it still has a little bit of their personalities in it.

        But box beef stock is so salty… I just don’t like to use it. One time I tried to freeze cubes of it for later use and they wept out all their salt and dark brown beefiness into the bottom of the bag, leaving clearish brown cubes of slightly beefy water cubes, it gave me a bad association.

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