Name: Soupe à l’oignon (Onion soup)
Yield: For 4
Cuisine: French
Ingredients: 150 g grated gruyère cheese; 1 baguette; 100 ml red wine; 4 medium-large onions, sliced; 1 garlic clove, crushed; 150 ml beef stock; Sprig of thyme; 2 bay leaves; 150 g butter

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Originally from Lyons, onion soup was made popular during the nineteenth century by Parisan market workers in Les Halles. Traditionally served after a nuit blanche (sleepless night) because of its supposed ability to quickly dissipate the effects of alcohol, it is an invigorating and revitalising soup.

Ingredients

150 g butter
4 medium-large onions, sliced
1 garlic clove, crushed

Method

Heat the butter in a large, deep, heavy-based saucepan. Gently fry the onion and garlic for about 15 minutes. They must be soft, brown and lightly caramelised. Be careful not to let them fry crisp.

Add the wine, stock, thyme and bay leaves. Bring to the boil, then reduce the heat and simmer very gently for around 30 minutes, stirring from time to time.

Preheat the grill. Cut the