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Soupe à l’Oignon
- Serves
4
- Difficulty
Easy
By Patience Gray and Primrose Boyd
Published 1957
La soupe à l’oignon is a well-known pick-me-up in France for those who have drunk too well, and is an example of the miraculous powers of the onion. It should be served in earthenware soup bowls, and prepared in an earthenware marmite. Failing this, china-lined ironware is better for the cooking than aluminium.
Ingredients
1 lb 1 1
Method
Melt most of the butter (or dripping) in the bottom of the marmite, and fry the onion slices until they are transparent and golden. At the same time, put in the bay leaf, and crumble the knob of the clove over the frying mixture. Add salt, a pinch of brown sugar, and some ground black pepper. Then heat the beef stock, and pour it onto the onion and butter mixture in the casserole. Simmer