Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.
Petit Poulet, at the Radisson Martinique, has perfected this ancient dish and has made their fabulous recipe available to the public.
Petit Poulet French Onion Soup
3 Onions, Spanish
3 ounces olive oil
3 cloves garlic
4 ounces butter...
1 bunch parsley stems
1 bunch thyme
3 bay leaf
1 quart chicken stock
1 quart veal stock
pepper - to taste
salt - to taste
4 garlic croutons
16 ounces Gruyere cheese, shredded
8 ounces Parmesan Reggiano cheese
Cheesecloth
Heat olive oil and sauté onions and garlic until transparent and caramelized, about twenty minutes. Next pour chicken and veal stocks into saucepot over onion and garlic mixture and add parsley, thyme and bay leaf wrapped in cheesecloth and cook slowly for two hours. Season soup with salt and pepper to taste and pour equally into four earthenware cups. Top off with a crouton and cover with Gruyere and Parmesan cheeses. Place bowls on a tray and broil to gratinee the cheese until well browned.
From the Radisson Martinique to your table! Enjoy!!
