Soupe à l’Oignon d’Annonay

Annonay Onion Soup

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Charles Forot in his affectionate portrait of the Ardèche, Odeurs de forêt et fumet de table, gives this recipe for a creamy-white onion soup. Such a simple soup depends on well-ripened onions and a beautifully flavoured home-made stock. We find it excellent late at night on the day after Boxing Day, as a restorative.


  • 450 g(1 lb) yellow-skinned onions
  • 55 g(2 oz) butter
  • 2 tablespoons flour
  • 570 ml(1 pt) chicken or turkey stock
  • 275 ml(½ pt) creamy milk
  • salt, milled pepper
  • croûtons fried in butter


Peel and chop the onions and stir into the butter, melted in a pan, until well coated. Cover the pan, lower the heat and allow the onions to sweat in the butter for 10–15 minutes until yellow and pulpy. It is important that the onions do not brown at all because the flavour would be totally altered.

Stir in the flour and cook for 1–2 minutes. Gradually mix in the stock and the milk. Cook, stirring now and again, for 10–15 minutes until thickened and there is no trace of the taste of flour. Sieve or process the soup until smooth. Return to the pan and reheat; season with salt and pepper. Serve with hot croûtons.