One of the most interesting aspects of cooking is that of knowing how to take a cue from the peasant tradition. Natural ingredients and poor dishes, which become refined dishes thanks to the ability to know how to reinvent and combine the simplest flavors.

An emblematic example is onion soup, a typical dish of French cuisine. It is difficult to think of anything more basic or economical in the onion garden; yet the soup à l’oignon has managed to obtain a place of honor among haute cuisine dishes.

In short, it is worth discovering how to prepare it and also how it was born.

From Rome to the court of France

There is also a bit of Italy, at the origin of this recipe. In the alleys of the Roman Empire, common people used onions daily for their own diet, also and above all for the preparation of soups. In fact, all social classes used to prepare onion soup, which was also used to accompany meat and fish dishes.

There was no real official recipe though; the recipe was simply passed from generation to generation.

But how did it get to France? Here history is intertwined with legend, and it is not easy to distinguish reality and fantasy.

It seems that it was Caterina de Medici, who became the wife of King Henry of Orleans in 1533, who brought the recipe for an onion soup common in Tuscany to French cooks.

The Court’s cuisine transformed it into one of the most sought-after dishes of French gastronomy.

The King’s version

There is also another legend that links the creation of the recipe that is now official even to the hands of King Louis XV, who ascended the throne as a child in 1715.

It is said that one night, in his hunting lodge, he found only butter, champagne and onions available for dinner; he put everything on the fire and created a delicious dish.

It is difficult to think of a King who peels onions, but the charm of the mystery remains.

The recipe with caramelized onions

The ideal onions for this preparation are the white ones. Here are the ingredients for 4 people:

• 350 grams of onions

• 50 grams of butter

• 1 book of meat broth

• 80 milliliters of white wine

• 50 grams of gruyere

• 20 grams of flour

• 4 slices of Tuscan bread (or 8 slices of baguette)

The secret lies in the long cooking of the onions. Start by slicing the onions very thinly, then pour them into a pan in which you have melted the butter. Add salt to taste and cook over high heat for about 5 minutes.

When the onions have taken on a nice caramelized color, blend with the wine and then add the flour; stir for 1 minute, then add the broth.

After it comes to a boil, cook for about 15 minutes, then season with salt and pepper.

How to serve

For onion soup, the ideal is to have single-portion containers that can go into the oven. Toast the bread and place it in each container, then pour the soup; the bread will probably come to the surface. Cover everything with cheese and put it in the oven under the grill for a maximum of 5 minutes.

Enjoy the Onion Soup with Villa Campestri

If you want to eat the tasty onion soup we are waiting for you at Villa Campestri Olive Oil Resort, to delight you with our cuisine!