French Onion Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 4 lb. onions, finely sliced
  • 2 pints red plonk
  • 2 pints<


This unfortunate soup has been murdered by countless aspiring gastronauts in the bistros of our land (in France a bistro sells only drink - possibly a sandwich). This is how it should be done, except for the addition of a stock cube, but then we are not concerned with lengthy stock making in this book.

Brown the onions in butter. Allow some of them to burn i.e. caramelise. Add th