French Onion Soup in a Boule
Onion soups have been a staple food for many civilizations throughout history, because onions have been generally abundant. The version of French Onion Soup we recognize today first appeared in 18th century France. This soup is served in a boule, which refers to the ball-like shape of the bread.
- 2 Sourdough Boules
- 2 Large Onions
- 1 Cup Vegetable Broth
- Gruyere Cheese
- 1 Bunch Parsley
- 1 Head Green Leaf Lettuce
- 2 Tablespoons Red Wine Vinegar
- 1 Shallot
- 1 Tablespoon Dijon Mustard
- 1 Cucumber
- Parmesan Cheese
First, preheat the oven to 500º F. Next, wash the lettuce, shake off the excess water, then roughly chop it into bite-sized pieces. Finely chop the shallot, then set it aside in a small bowl with the red wine vinegar. If your shallot is large, you may only need half. Julienne, or thinly slice, the onions, then roughly chop the parsley. Peel the cucumber, then slice it in half lengthwise. Use a spoon to scoop out the seeds, then slice the cucumber. Lastly, grate or finely chop the cheese.
Drizzle a little olive oil in a medium pot and turn the heat to medium-high. Sauté the onions for 10-15 minutes, or until they are caramelized and golden brown. Stir frequently, being careful not to burn them. Season with salt and pepper to taste.
Once the onions are caramelized, add the vegetable broth and 2 cups of water along with the Parmesan cheese, half of the parsley, and a pinch of the Gruyere cheese. Turn the heat to high and cook this mixture down for 4-5
minutes, or until it is a thicker soup. Season with salt and pepper to taste.
While the soup is cooking down, make the vinaigrette. Whisk together the shallots and vinegar with the mustard, a couple tablespoons of olive oil, and salt and pepper to taste.
Use a small knife to cut the tops off of each of the boules, then hollow out a portion of the center of the bread, saving the tops. If you would like, save the bread for dipping in the soup later on.
Divide the soup between the two boules, then top with the remaining Gruyere cheese. Place the boules on a baking sheet, then place into the oven for 5-10 minutes, or until the cheese is melted and bubbly.
While the soup and boules are in the oven, toss the salad. Combine the lettuce and cucumbers with just enough of the dressing to coat the greens. Remove the boules from the oven, then serve the salad on the side. Garnish with the remaining parsley and enjoy!