Onion Soup

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

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.


  • 50 g/2 oz/4 tablespoons butter
  • 2 tablespoons olive oil
  • 900 g/2 lb onions, thinly sliced
  • pinch of brown sugar
  • 25 g/1 oz/2 tablespoons flour
  • 2.25 litres/4 pints/2Β½ quarts boiling water
  • 300 ml/10 fl oz/1ΒΌ cups dry vermouth, sherry or white wine seasoning to taste
  • 1 tablespoon brandy
  • 1 tablespoon Worcestershire sauce (optional)
  • dash of Tabasco
  • slices of French bread, toasted
  • 225 g/8 oz/2 cups Parmesan cheese, grated


    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 the soup into individual bowls. Top each serving with a piece of toast and cover with Parmesan.