The history behind French onion soup is surprisingly colorful given the simplicity of the soup itself, not to mention the wine paired with it. References can be found in Roman history and from the reign of Louis XV in the 1700s. But onion soup as we know it today—the version served with cheese and bread—definitely originated at Les Halles in Paris.
Les Halles served as a comprehensive market and trading place until the 1970s. In the 1800s, poor market vendors would cook onion soup from their unsold onions to ward off the cold wind. In the 1900s, restaurants in the area began serving onion soup topped with Emmental or Comté cheese and making use of old bread crusts. Onion soup quickly became a fashionable dish and can now be found on the menus of countless restaurants around the world.
But where does the secret to onion soup's deliciousness lie?
In two things—perfectly caramelized onions and just the right white wine. The white wine must be dry and acidic enough to allow the other flavors of the onion soup to shine through and become even more pronounced. Here's a great recipe with just the right wines!
Onion Soup and Vegan Onion Soup Recipe
1 kg yellow onions
butter or margarine for frying
1-2 dl Wolfberger Riesling or Wolfberger W3
1-2 beef or vegetable stock cubes
1-2 bay leaves
fresh thyme to taste
honey or agave syrup
black pepper
salt
water
For topping:
rustic bread
cheese
Peel and halve the onions. Slice into half-moon shaped strips about half a centimeter thick. Caramelize the onions in butter or margarine in small batches. You can add a little oil (not olive). When the onions have softened and developed a beautiful brownish surface, pour them into a pot. Add a little water to the frying pan, bring to a quick boil, and pour the water over the onions in the pot. Fry the remaining onions the same way.
Once the onions are in the pot, add the white wine. You can also add water if the soup feels too thick for your taste. Add the stock cubes, bay leaves, a splash of honey or agave syrup, and fresh thyme. Bring to a boil. Then lower the heat so the soup simmers gently and let it simmer for a while. Season with salt and pepper. Check the taste and adjust if needed.
When the soup is ready, pour into ovenproof soup bowls, add rustic bread on top, preferably slightly dried out (toasted works too). Top with cheese. The best animal-based cheeses are Emmental, Gruyère, and Comté. For vegan cheeses, choose one where the coconut flavor doesn't dominate, as it can easily mask the subtle flavors of the onion soup. Broil on the top rack of the oven at 225 degrees for about 7-10 minutes until the cheese is beautifully browned. A great vegan tip is to add nutritional yeast flakes on top when serving.
Onion soup doesn't necessarily need to be topped with bread or cheese, in which case no oven is needed for preparation. The bread and cheese can also be enjoyed alongside the soup, and you can sprinkle the nutritional yeast flakes wherever you like.
Perfect Wines for Onion Soup
The best wines both for cooking and for enjoying with onion soup come from Wolfberger, the largest wine producer in the Alsace region. And here they are.
Wolfberger Riesling
is primarily crisp and fruity. The flavor profile also includes descriptive words like dry, acidic, ripe citrus, lightly apricot-like, herbaceous, and spicy.
Wolfberger Riesling has been a top choice among Finns for their Riesling selections for years. And no wonder—it's just that good! In French onion soup, on its own, and everything in between!
You can find pricing and product information here.
Wolfberger W3
This wine's name—W3—refers to the three grape varieties from which it's made, all true classic Alsace grapes.
W3 pairs with just about anything in addition to onion soup. W3 works with bold Asian flavors as well as with fish dishes and shellfish. And if sauerkraut hits the spot for you, this is the best choice for that too.
You can find pricing and product information here.
