Name: Soupe à l’Oignon d’Annonay (Annonay Onion Soup)
Yield: Serves 3–4.
Cuisine: France
Ingredients: croûtons fried in butter; salt, milled pepper; 275 ml(½ pt) creamy milk; 55 g(2 oz) butter; 2 tablespoons flour; 570 ml(1 pt) chicken or turkey stock; 450 g(1 lb) yellow-skinned onions

Preparation info

Serves
3–4
.

Difficulty
Easy

Appears in

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.

Ingredients

450 g(1 lb) yellow-skinned onions
55 g(2

Method

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. Coo