Trish Deseine

Soupe à l’oignon

Onion soup

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
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