Soupe à l’oignon

Onion Soup

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¼ pound butter
  • 6 large yellow onions, sliced thin
  • 2 tablespoons

Method

  1. Melt butter in saucepan and then add 6 sliced onions. Cover with a lid and simmer for about 30 minutes. Add sugar and flour. Stir-cook a few minutes, then stir in stock, salt (remember Parmesan is salty), and pepper. Simmer for 30 minutes. Taste and adjust the seasonings.