Onion Soup

Name: Onion Soup
Prep time: 10 min
Total time: 10 min
Cuisine: France
Ingredients: dash of Tabasco; 1 tablespoon Worcestershire sauce (optional); 225 g/8 oz/2 cups Parmesan cheese, grated; slices of French bread, toasted; 300 ml/10 fl oz/1¼ cups dry vermouth, sherry or white wine seasoning to taste; 300 ml/10 fl oz/1¼ cups dry vermouth, sherry or white wine seasoning to taste; 1 tablespoon brandy; 300 ml/10 fl oz/1¼ cups dry vermouth, sherry or white wine seasoning to taste; pinch of brown sugar; 900 g/2 lb onions, thinly sliced; 2.25 litres/4 pints/2½ quarts boiling water; 25 g/1 oz/2 tablespoons flour; 2 tablespoons olive oil; 50 g/2 oz/4 tablespoons butter

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This classic dish cannot be made quickly. In traditional French farmhouses it simmers on the hob all day. One of the most important things to remember is not to brown the onions; they should remain translucent throughout.

Ingredients

50 g/2 oz/4 tablespoons butter
2

Europe
France
Lunch
Soup
Vegetarian
Winter

Method

Heat the butter and oil in a saucepan and gently soften the onions for about 15 minutes. Add the seasoning and sugar, and leave to cook for 30 minutes. Then add the flour and stir continuously for another few minutes. Add the boiling water and vermouth. Cover and simmer for 45 minutes. Taste and correct the seasoning. Before serving, add the brandy, Worcestershire sauce and Tabasco, then pour t