French Onion Soup

Name: French Onion Soup (Soupe à L’Oignon Gratinée)
Cuisine: France
Ingredients: 8 cups (2 liters) beef stock; 2 cups (250 grams) grated Gruyère; 1 baguette, cut into ½ inch (2 cm) slices; 3–5 fresh or dried thyme sprigs; 2 tablespoons (30 grams) salted butter; 3 cups (350 grams) yellow onions, finely sliced; Salt and pepper; 2 tablespoons all-purpose flour; 1 dried bay leaf; ½ cup (120 mL) dry white wine

Soupe à L’Oignon Gratinée

Preparation info

Difficulty
Easy

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

This easy soup takes a little time, but that’s what makes it so savory and filling. A bistrot favorite and a winter staple, this soup makes a perfect starter for a dinner party or a simple lunch amongst friends.

Ingredients

2 tablespoons (30 grams) salted butter
3 cups (350

Europe
France
Starter
Lunch
Winter
Soup
Mediterranean
Paris

Method

Preparation

Melt butter on medium-high heat in a large pot. Add finely sliced onions and brown them, being careful not to let them burn (you can add water if necessary to prevent them from sticking to the pan). When onions are browned, after approximately 15–20 minutes, stir in flour followed by wine. Add thyme, bay leaf, and a dash of salt and pepper. Add beef stock and bring to a bo