France Soupe à l’Oignon (Onion Soup)
Slowly browned onions simmered with red wine and beef stock form the backbone of one of France’s most recognizable soups. Soupe à l’oignon (onion soup) is always topped with toast and cheese and broiled until bubbly. Recipes typically use Gruyère, Emmental, or Comté, but other hard or semi-hard cheeses can also be used.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp (45 ml) butter
- 2 Tbsp (30 ml) olive oil
- 2 lbs (1 kg) onions, sliced
- 1 cup (240 ml) flour
- 2½ qt (2.5 L) beef stock
- 2 2/3 cup (160 ml) red wine
- Salt, to taste
- Ground black pepper, to taste
- 16 slices of baguette, brushed with olive oil on one side
- 1 garlic clove, halved
- ¼ lb (115 g) Emmental cheese, grated
Directions
- Place butter and olive oil in a heavy pot.
- Add onions and cook over very low heat for 30 minutes.
- Add flour and sauté for 1 minute.
- Add beef stock, stir, and then add the wine.
- Bring mixture to a boil and simmer for 30 minutes.
- Add salt and black pepper to taste.
- Toast baguette slices and rub them with garlic.
- Preheat broiler.
- Divide soup among eight heatproof bowls.
- Top each serving of soup with a slice of toast followed by cheese.
- Broil until cheese is thoroughly melted and bubbly.
- Serve immediately with additional toast on the side.
Copyright © 1993—2024 World Trade Press. All rights reserved.