Soupe à l'oignon
Soupe à l'oignon, from above
Non vegParis

Soupe à l'oignon

A kilo of onions, an hour of stirring, and a cheese lid you have to break through. Worth it.

90 minTime
20 gProtein each
mildSpice
The soup of Les Halles2 chapters · 1 min read

Make it your way

Grandma's wayBeef stock, deeply browned onions, gratinéed with cheese.
The original
436kcalsame
20 gproteinsame
5 gfibresame
90minutessame

Soupe à l'oignon gratinée.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Onion6 large, thinly sliced
Butter3 tbsp
Cooking oil (vegetable oil)2 tsp
Sugar½ tsp
Maida (all-purpose flour, plain flour)1 tbsp
Chicken stock (chicken broth)1.2 litres beef or chicken stock
Bay leaf (indian bay leaf)1
Dried mixed herbs (italian seasoning)½ tsp thyme
White bread8 slices of baguette, toasted
Gruyère cheese1¼ cups, grated
Saltto taste
Black peppera few grinds

Method

4 steps
  1. 1Melt butter with oil in a heavy pot. Add onions and a pinch of salt, cover and sweat 15 minutes.
  2. 2Uncover, add sugar and cook on medium low, stirring often, until deep brown.
  3. 3Stir in the flour for a minute, then add the stock, bay and thyme. Simmer.
  4. 4Ladle into ovenproof bowls, float the toast on top and pile with cheese. Grill until bubbling.
Serve it like this

Serve in lion head bowls or deep ovenproof cups straight from the grill, cheese bubbling over the rim. Warn everyone it is hot.

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Make it a meal

What goes with Soupe à l'oignon: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Jeera rice30 min
With a main Quiche lorraine90 min
On the side Vichyssoise50 min
On the side Pommes boulangère90 min
A little snack Croque monsieur25 min
To drink Chocolat chaud10 min
Something sweet Mille-feuille90 min
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