Onion soup

As in most traditional dishes, the onion soup recipe varies from place to place. Most of the time it is gratiné – with a crust of cheese on top.  The onions can be cooked lightly or browned to a dark stage, singed with flour then pushed through a food mill (Lyonnaise style). Water or stock can be used. Egg yolk and cognac may also be added.  Here is my own version.

10 medium size yellow onions minced finely
1/4 cup of olive oil
4 Tbsp of flour
1 cup of white wine
2 garlic cloves, peeled and chopped
8 cups of stock (mixture of beef stock and chicken stock)
2 cups or more of gruyère or Emmenthal
salt and pepper to taste
2 dozen slices of French bread toasted under the broiler

  • Warm the olive oil in a frying pan. Add the onions.
  • Cover tightly and cook very slowly for about 2 hours or until dark brown.
  • Sprinkle flour over the onions and stir well. Add the wine.
  • Slowly add the boiling stock and simmer for half an hour after adding the garlic, salt and pepper.
  • Preheat oven to 400°F
  • Place slices of French bread in each bowl or in a large terrine.
  • Fill with the onion soup to the top so the cheese crust is not going to sink.
  • Sprinkle the cheese on top of the soup pressing around the edge as an anchor.
  • Place the bowls on a cookie sheet, put in the oven and cook until brown.