Soup à l’Oignon Gratinée

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 medium-sized onions
  • 3 tablespoons butter
  • 3 tablespoons


Peel and slice onions thinly. Heat butter and olive oil in a large saucepan with a little sugar; add the onion rings and cook them very, very gently over a low heat, stirring constantly with a wooden spoon, until the rings are an even golden brown. Add beef stock gradually, stirring constantly until