Onion Soup

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

I make the best onion soup the day after I have roasted a joint of beef on the bone and served it with roasted onions. I make the broth using the onion skins, cooking juices and beef bone, and then proceed as follows:


  • 4 large onions, peeled and thinly sliced
  • 50 g (2 oz) unsalted butter
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In a large heavy saucepan cook the onions very slowly in the butter to a soft translucency. It does not matter if they begin to turn golden; it is better that they do, since the sugar in the onions becomes more flavoursome as it caramelizes. However, they must not burn. And burnt onion skins should not be used, as they will add nothing but bitterness.

When the onions are soft, add the m