French Onion Soup

Soupe à L’oignon

Preparation info
  • Makes


    first-course servings
    • Difficulty


Appears in
Glorious French Food

By James Peterson

Published 2002

  • About


  • 5 pounds [2.3 kg] onions, preferably red
  • 4 tablespoons butter


Peel and slice the onions as thin as you can. This is easiest with a plastic vegetable slicer, called a Benriner cutter. Melt the butter over medium heat in a wide, heavy-bottomed pot large enough to hold the sliced onions. Add the onions and stir every few minutes over medium heat until they soften and release liquid, about 15 minutes. At this point, you