Onion Soup

Soupe à L’Oignon

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

ALTHOUGH I normally make this soup with stock, a more delicate version can be made with water. The caramelized onions will provide the necessary flavor.


  • 3 tablespoons butter
  • pounds onions (5 to 6 medium), halved and thinly


  1. In a large saucepan or 5-quart Dutch oven, melt the butter. Add the onions and cook over medium-high heat, stirring occasionally, until well browned. They will start to brown in 10 to 12 minutes. After another 20 to 25 minutes the onions should be dark brown, not black. Season w