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Soupe à l'Oignon
France
Became iconic in the Les Halles market district of Paris, eaten at dawn by market workers.
Paris's greatest cold-weather soup — slowly caramelised onions in rich beef broth, crowned with a crouton drowned in bubbling Gruyère.
Prep
15 mins
Cook
1 hr 20 mins
Difficulty
Easy
Calories
500 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1.2kgonions, thinly sliced
60gunsalted butter
200mldry white wine
1Lbeef stock
4 slicesbaguette, toasted
150gGruyère, grated
Method
1
Melt butter. Cook onions with salt over medium-low 45-60 minutes until deep golden.
2
Stir in flour, cook 2 minutes. Add wine, reduce by half.
3
Pour in stock. Simmer 20 minutes. Season.
4
Ladle into oven-safe bowls. Float crouton on top. Cover with Gruyère.
5
Grill until cheese is bubbling and spotted brown.
Chef's Tip
The caramelisation cannot be rushed — 45 minutes minimum on low heat.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.