French onion soup is a classic comfort food that features caramelized onions in a rich beef broth. Imagine taking those same flavors and turning them into a delicious focaccia bread. This French Onion Soup Focaccia is savory, fragrant, and perfect for a cozy night in or a party appetizer.
The Caramelization Process
The Maillard reaction is a process that occurs when food is cooked at high temperatures, resulting in the browning of the surface. Onions are particularly prone to undergoing the Maillard reaction due to their high sugar content. As onions cook, the heat breaks down the complex sugars in the onion and causes them to caramelize. This caramelization process leads to the development of rich, sweet flavors and the characteristic golden-brown color.
To achieve the best caramelization, it is important to cook onions slowly and evenly. This allows the natural sugars to develop and deepen in flavor. This can be achieved by cooking onions over low to medium heat in a skillet with a bit of butter or oil until they are translucent. At this point, adding a pinch of salt will help draw out additional moisture from the onions, promoting even browning.
The caramelized onions can then be used in a variety of dishes, such as French onion soup, caramelized onion and goat cheese tarts, or even as a topping for pizza or focaccia bread. The rich, sweet flavor of caramelized onions pairs well with a variety of other ingredients, such as gruyere cheese, thyme, and balsamic vinegar.
Gruyere Cheese
Gruyere cheese is a type of hard yellow cheese that originated in Switzerland. It is made from cow’s milk and has a distinct nutty flavor with a creamy texture. It is commonly used in dishes like fondues, gratins, and quiches, and is a popular topping for French onion soup.
If you cannot find Gruyere cheese, Swiss cheese can be a great alternative. It has a similar nutty flavor and texture, but with a slightly milder taste. Another alternative is sharp provolone, which has a stronger flavor and a firmer texture than Gruyere or Swiss cheese.
When using Gruyere cheese or its alternatives in cooking, it is best to grate the cheese before use to ensure even distribution. This will also help the cheese melt evenly and create a smooth, creamy texture.
Shred Your Own Cheese!
When it comes to using cheese in your cooking, it’s always better to shred it yourself rather than buying pre-shredded cheese. While pre-shredded cheese may seem more convenient, it actually has additives and preservatives that can affect the way it melts and the taste of your final dish. Additionally, pre-shredded cheese is often coated in a layer of cellulose powder to prevent it from sticking together. This coating can affect the texture of your dish and make it taste less fresh.
When you shred cheese yourself, you’re using a fresh block of cheese and can control the thickness of the shreds. This allows for more even melting and distribution of the cheese throughout the dish. Pre-shredded cheese, on the other hand, often contains anti-caking agents that can make it clump together and not melt as smoothly.
Simple & Delicious Focaccia Dough Recipe
French Onion Soup Focaccia
Ingredients
- 1 Simple & Delicious Focaccia Dough recipe linked above
- 2-3 medium Yellow Onions thinly sliced
- 1 tbsp Olive Oil
- 1-2 tbsp Butter
- 1/4 cup Red or White Wine
- 1/4 cup Beef Stock
- 1 tsp Thyme
- 2 cloves garlic finely chopped
- 1 cup Gruyere Cheese (swiss or sharp provolone would also work)
- Salt & Pepper to taste
Instructions
French Onion Soup Topping
- Prepare the Simple & Delicious Focaccia Dough (recipe linked above)
- While the dough is rising, 1 tbsp of olive oil in a large pan on medium heat.
- Add onions and a pinch of salt, stir and cover, letting onions soften for 5 minutes.
- Remove lid, add the butter, and reduce heat to low. Allow onions to continue to caramelize for 30-40 minutes. Stirring occasionally.
- Once a deep golden brown, add the finely chopped garlic, thyme, salt and black pepper to the skillet. Cook until garlic is fragrant, about 2 minutes.
- Pour wine into the skillet and stir, scraping any browned bits from the bottom of the pan.
- Add the beef broth to the skillet and bring the mixture to a simmer. Allow the onions to cook for 10-15 minutes or until the liquid is almost fully reduced.
- Remove from heat and let cool until the focaccia is ready to assemble.
- Grate the Gruyere Cheese.
Assemble and Bake
- Pre-heat your oven to 450 °F. Do this about an hour before you want to bake, you want the oven very hot. For an extra crispy crust, place a pizza stone on the bottom rack of your over while it preheats.
- Once you have dimpled the focaccia, top with about 3/4 of the shredded Gruyere Cheese. Then spread the cooked and cooled onions in an even layer across the top.
- Place the pan on the bottom rack (or pre-heated pizza stone on the bottom rack). Bake for about 15-20 minutes.
- Remove the bread from the oven, sprinkle the remaining cheese, and return it to the oven. Cook until the cheese melts and the bottom is golden brown.
- Enjoy!
