Chef Matthew Ryle has shared his top tips for making the perfect French onion soup, including the one ingredient he adds to make the flavours ‘sing’.
Soup season is officially here, and culinary expert Chef Matthew Ryle is encouraging home cooks to dive into making one of the classic French dishes: French onion soup. This rich, soulful soup is not just a winter favorite; it’s a culinary adventure that’ll transport you straight to a quaint Parisian bistro, right in your own kitchen.
French onion soup is an iconic dish known for its sweet, caramelized onions, savory beef stock, and indulgent toppings of crusty bread and melted cheese. Ryle describes it as the “ultimate comfort food,” perfect for chilly winter evenings when you crave something warm and satisfying.
In the latest issue of Good Food magazine, Chef Ryle explored how simple it can be to whip up traditional French dishes at home. What’s even more exciting? He revealed a surprising ingredient he uses to elevate the soup’s flavors—soy sauce. This may come as a shock, as it’s not a traditional ingredient in French cooking, but it adds a depth and umami punch that makes the onion flavors truly “sing.”
Historically, French onion soup originated from humble beginnings, often made by peasants with leftovers: just onions, stale bread, and water. While modern renditions have spiced things up, the essence remains. Ryle emphasizes that making this soup at home does not require a culinary degree—just some quality ingredients and care in preparation.
Ryle’s Key Tips for Perfect French Onion Soup
1. **Time is Essential**: The cornerstone of great French onion soup is the onions. Ryle stresses the importance of cooking the onions slowly to achieve that rich, caramelized texture. Low and slow is the mantra here; expect to spend about 45 minutes cooking those onions until they reach a deep brown hue.
2. **Make Your Own Stock If Possible**: While store-bought beef stock can suffice, creating your own stock elevates the dish to another level. Ryle believes that a homemade stock infuses the soup with a more authentic flavor profile.
3. **The Magic of Soy Sauce**: Ryle’s secret ingredient is a splash of soy sauce—a twist that may surprise many. It adds an extra layer of richness and enhances the caramelized onion flavor, making it even more mouthwatering.
4. **Quality Ingredients Matter**: Beyond the onions and stock, the quality of your cheese and bread can make a significant impact. Ryle recommends a good gruyere that melts beautifully and a day-old baguette for optimal texture when topped on the soup.
With those tips in mind, here is Ryle’s delectable recipe for French onion soup, ensuring that you’ll warm hearts and stomachs alike this winter.
French Onion Soup Recipe
Ingredients:
- 1.5 kg onions, finely sliced
- 100 g butter
- Three garlic cloves, crushed
- Three bay leaves
- Few thyme sprigs, leaves only
- 300 ml white wine
- 1.3 litres good-quality beef stock
- 50 ml soy sauce
- ½ day-old baguette, sliced into 2 cm pieces
- 250 g gruyere, grated
Method:
1. **Begin with the Onions**: In a wide, heavy-based pan, melt the butter over low heat and add the sliced onions. Cook them gently for about 10 minutes without browning, then sprinkle in a pinch of salt along with the garlic and bay leaves.
2. **Caramelize**: Continue to cook the onions, stirring occasionally, until they become rich and brown—expect this to take around 45 minutes. Patience is key! The longer you caramelize, the more intense the flavor.
3. **Deglaze the Pan**: Add the thyme and pour in the white wine, bringing the mixture to a simmer. Cook until the wine reduces by half, allowing the flavors to meld beautifully.
4. **Combine and Simmer**: Next, add the beef stock and soy sauce, letting the soup gently simmer for approximately 10 minutes. This will allow the flavor profile to deepen further.
5. **Prepare the Bread and Cheese**: As the soup simmers, preheat your grill. Prepare the baguette slices and gruyere cheese, ready to top the bowls later.
6. **Final Assembly**: Season the soup to taste with salt and pepper. Ladle the soup into ovenproof bowls and set the baguette slices atop each portion, heaping them high with grated gruyere.
7. **Broil to Perfection**: Place the filled bowls under the hot grill until the cheese is bubbly and golden brown. This finishing touch creates a gooey layer that complements the savory soup underneath.
Once assembled, serve hot, and watch as your guests delight in the heartwarming experience of a bowl of homemade French onion soup, elevated by the unique artistry of Chef Matthew Ryle.