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Onion Soup

In France they call it "Soupe à l'oignon". I'm not sure if my way is entirely French, but EVERYBODY that tried it absolutely loved it to bits.


Ingredients (serves 6):

  • 3 big brown onions, cut in quarters, then in thick slices

  • 3 big red onions, cut in halves (they are not as big), then in thick slices

  • 2 slugs of olive oil

  • 1 Lit beef broth (it's essential here it's made only with beef)

  • 1 baguette, sliced

  • 250gr gruviere cheese, grated (or mature red cheddar, but it's not the same thing)

  • 2 cloves of garlic


You will need:

6 oven proof serving bowls


Method:

  • Prep your onions, then stir fry them in a heavy based big pot (I use a big wok for this), keeping them stewed under the lid until translucent

  • Remove the lid an dlet them brown


  • Add the broth, cover and let it simmer for 30 mins

  • Toast the bread or dry them toasting them in the oven at 200 degrees C

  • Brush the bread as soon as cool enough to handle with the cloves of garlic, on one side only, then set the bread into the bowls


  • Using a perforated ladle, spoon some of the onions on top of the bread in each bowl (not too many per bowl)

  • Add the broth, to each bowl, making sure that you leave 1cm from the top


  • Sprinkle the cheese on top, making sure it does not overflow (here I couldn't find gruviere, so it's red cheddar)


  • Bake in a pre-heated oven at 200 degrees C for 10 mins

  • WAIT at least 10 mins before serving (it'll still be super hot!)

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