Soupe à l’oignon • French onion soup

Written by Published on in Appetizers & Sides, French, Mains, Soups
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During the winter season, how better to stay warm than with a delicious onion soup? Trust us, anyone can make it and you will want to cook it again and again! This soup can be served as an appetizer or as a main if you go for large bowls.

Onion soups are believed to have originated a very long time ago in Ancient Rome. The modern version that we know from the French cuisine – with bread and broth/bouillon – was born much later, during the 17e century. The legend has it that either Louis XIV or Louis XV is behind the creation of the French modern version.

We made onion soup in our beloved cocottes from Le Creuset, while our fresh bread is from Mai’s kitchen, we love that! We can only recommend you to get some of your favorite bread and jump into this recipe!

Soupe à l’oignon • Onion soup

Course: Appetizers, MainCuisine: FrenchDifficulty: Easy
Servings

4

small bowls
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 2 onions

  • 2 tbsp 2 unsalted butter

  • 1 qt 1 chicken or beef broth (or bouillon) (1 l)

  • Fresh bread

  • 2 oz 2 Emmental cheese (50 g)

  • All-purpose flour

Directions

  • Slice the onions.
  • Melt the butter in a large pot, then sautée the onions until softened (about 5 minutes).
  • Once softened, sprinkle some flour on the onions and cook for another minute.
  • Add the quart of broth or bouillon to the pot. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
  • 10 minutes before the onion mix is ready, slice the bread and grate the Emmental cheese. Prepare 4 small broil-safe bowls (or similar cookware available- we used Le Creuset mini-cocottes for reference).
  • Once the onion mix is cooked, transfer it to the bowls, cover each with a slice of bread and some cheese.
  • In a pre-heated oven at 425°F/220°C, broil until the cheese has melted and is slightly golden.

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