Les régions de culture La cueillette

French Onion Soup

The origin of onions soup are unclear, some claiming it to be a Lyonnais invention and other crediting it to inns and bars around the wine trading halls of Paris. There is also much dispute over how the dish should be prepared, when to add the bread and whether the onions should be thinly sliced or puréed.



Makes 4 servings
1 1/2 lbs
Onions, thinly sliced
650 gm
2 1/2 oz
70 gm
7 oz
Wine, white
200 ml
3 cloves
Garlic, finely minced
3 cloves
4 cups
Stock, chicken
1 litre
7 oz
Cheese, Gruyere, grated
200 gm
1 loaf
Bread, French stick
1 loaf
2 oz
25 gm
1 oz
25 ml
Bouquet Garni (Bay leaf, Black Peppercorns, Thyme)
to taste
to taste
to taste
to taste
1/ Melt the butter and add the thinly sliced onions.
2/ Cook over medium heat with the cover on, stirring occasionally until the onions are golden brown.
3/ Add the minced garlic and cook until softened but not brown.
4/ Add the flour and cook for 1 - 2 minutes stirring constantly.

5/ Add the wine, stock and sherry and bring to a boil, then reduce the heat.

6/ Add the Bouquet Garni and simmer for an hour.
7/ Adjust seasonings and remove the Bouquet Garni
8/ Cut the French stick diagonally, about 3/ 8" thick and toast until golden brown on both sides.
9/ Fill individual serving bowls with onion soup and float the toasted bread on top. Cover the top with grated cheese and bake under the broiler until the cheese is just melted.

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