Ingredients for onion soup
Serves 4:
- 5 onions (medium, or 4 large).
- 1 liter chicken or beef stock (or dehydrated stock cube in 1 liter of water)
- 12 slices of toast (baguette) or croutons.
- 25 grams butter
- 100 grams of French Gruyère or Comté cheese for the soup.
- 100 grams of extra French Gruyère or Comté cheese for your guests.
- 1 tablespoon flour (18 grams)
- Salt, a little pepper if you like.
The process
Onion soup is traditionally served in "lion's head" bowls and makes a great starter for a winter meal. Photo chosen by Monsieurdefrance.com: Shebeko via depositphotos.
1
Slice the onions not too thinly. Shave the Gruyère cheese if you haven't already.
2
In a saucepan, melt the butter and sauté the onions in it.
3
When the onions are golden, sprinkle with your flour, add a pinch of salt and a little pepper and stir, leaving on a low heat for a further 2 or 3 minutes.
4
Add the liter of stock to the mixture.
5
Pour the soup into 4 individual bowls. The chicest and most traditional is the lion-head bowl.
6
Arrange the toasted baguette slices (or croutons). Add the grated Gruyère.
7
Broil for 5 minutes to melt the cheese.
8
Serve hot.
Onion soup / Photo chosen by monsieurdefrance.com: Nathalie1973 via depositphotos.
Optional
Some add a little cognac (30 ml / 2 tablespoons) or even vodka.
You can sprinkle a little garlic over the bread.
Keep an extra 100 grams of grated cheese so that your guests can add more cheese to the onion soup if they have a sweet tooth.
Learn more about French cuisine
The complete guide to French cuisine
Traditional French recipes you must try
Discover the secrets of French desserts
The gastronomic meal of the French (UNESCO heritage)
