French onion soup recipe and history?

I am doing a project in french and am making french onion soup. Does anyone know any good recipes for it and any history on it? I've made it before by putting onions, water and beef bouillion (sp?) cubes in a crock pot and letting it sit over night. I did that a few years ago for school and everyone liked it but I was just wondering if there's another way of making it.French onion soup recipe and history?
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 17th century,[1] made from dry bread or croutons, beef broth, and caramelized onions. It is often broiled in a ramekin traditionally with gruy猫re melted on top. The crouton on top is reminiscent of ancient sops (see ';Early history'; section of soup).





Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup.[2] Alternate stories attribute the creation to King Louis XIV.[3]





10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced


2 tablespoons olive oil


2 tablespoons sugar


1 teaspoon dried thyme


Coarse salt and ground pepper


3 cans (14 1/2 ounces each) reduced-sodium chicken broth


3/4 cup dry red wine


FOR CHEESE TOAST (OPTIONAL)


4 slices toasted multigrain bread


4 ounces sliced Swiss cheese





Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.


Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.


Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)


If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.


To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.French onion soup recipe and history?
Not really sure how to make that.





You should check out http://www.highclassrecipes.com





I saw some good soup recipes there.
your method seems fine by me..


I believe it started with lightly scorching onions in a dab of butter or drippings from a roast ,,in a cast iron iron pot..


then adding a meat broth (today adding some Kitchen Bouquet) and coarsely chopped white onions..
the key to good French onion soup is patience,


cook 4 cups of thinly sliced onions and 1/4 t salt in 1/4 cups BUTTER...cook on very low heat until onions are caramelized ,


add 6 cups of strong broth (if you are using cubes...use 8)


add a bay leaf and let simmer an hour.








There is a produce that I have found called ';better than bouillon';


which is made from condensed beef juice,,,, this is much better than those salt licks aka bouillon cubes.