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.
