French Onion Soup: The Mellow Poem on French Taste Buds

French onion soup is like a mellow poem composed with onions and broth, occupying a unique position in the French culinary culture. With its rich flavor and diverse texture, it brings every taster a warm and unforgettable taste journey.

To make this classic soup, first begins the chapter of frying onions. Cut the onions into thin slices, and those thin slices, as if the exquisite prelude prepared for this gourmet feast. Heat butter in a pan. When the butter slightly melts and emits an inviting milk aroma, put in the onion slices and stir-fry them slowly over low heat. This is a process that requires patience and gentleness. During approximately 15 - 20 minutes, the onions gradually become soft in the pan. The originally pungent and sharp smell gradually dissipates and is replaced by a rich sweet aroma. Under the moistening of butter and the gentle heat of low fire, the onions seem to complete a magnificent transformation, laying a profound flavor foundation for the subsequent soup base.

Next, make the soup base. Pour the beef broth into the pan and add an appropriate amount of salt and black pepper for seasoning. Salt is like magical powder, gently awakening the deliciousness of the broth; black pepper gives it a hint of lively spiciness. Simmer over low heat to fully blend the flavors of the broth and the onions. After about 10 - 15 minutes, the soup base becomes thick and smooth like velvet, and every drop contains the mellowness of onions and the richness of beef broth.

Then make the batter. In a small bowl, stir the flour and an appropriate amount of water evenly to make a fine batter. This seemingly simple batter will add a unique texture and taste to the soup in the next step.

Slowly pour the batter into the pan while constantly stirring with a stirrer. This process takes about 5 - 7 minutes. The batter gradually blends with the soup base in the pan, making the soup thicker and the texture richer, as if adding a deep and heavy melody to this poem.

Finally, bake the cheese. Cut the cheese into thin slices and gently place them on the onion soup. Then put the pan in the oven preheated to 200°C. During the 3 - 5 minutes of baking time, the cheese slowly melts under the effect of high temperature, forming an attractive golden coat. It not only adds a rich milk aroma and mellow texture to the soup but also brings a wonderful stringy effect, making the dining atmosphere more pleasant.

The baked cheese covers the onion soup and is decorated with some shredded onions, as if drawing a beautiful full stop for this poem. During the making of French onion soup, each step has its unique significance and attention. Thin slices of onions are easier to absorb flavors and can be fried soft. The thick soup base is the core of the flavor, and the appropriate oven temperature ensures the perfect melting of the cheese. When you gently scoop up a spoonful of French onion soup and put it in your mouth, the sweet aroma of onions, the deliciousness of beef broth, the mellowness of cheese and the smooth texture brought by flour interweave and flow slowly on the taste buds, as if taking you to the romantic streets of France and experiencing the unique charm of its culinary culture.