Soupe a L’oignon Savoyarde

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take half a pound of onions and cut them in fine slices, cook them in butter slowly till they are quite soft and remove them at the precise moment when they are beginning to brown; then add three cups of boiling water and three cups of good stock, the classical bouquet (thyme, bay leaf, parsley) and one head of garlic. Season well, bring to the boil, let it reduce, remove the bouquet, put in a few finely broken leaves or buds of thyme, the whole white of an egg and cook a little more till the white is cooked, and bind just before serving with the yolk diluted in a little milk and a drop of vinegar.