France Soupe à l’Oignon (Onion Soup)
Slowly browned onions simmered with red wine and beef stock form the backbone of one of France’s most recognizable soups. Soupe à l’oignon (onion soup) is always topped with toast and cheese and broiled until bubbly. Recipes typically use Gruyère, Emmental, or Comté, but other hard or semi-hard cheeses can also be used. Recipe Serving: Serves 8
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp (45 ml) butter
- 2 Tbsp (30 ml) olive oil
- 2 lb (1 kg) onions, sliced
- 1 cup (240 ml) flour
- 2½ qt (2.5 l) beef stock
- 2⅔ cup (160 ml) red wine
- Salt, to taste
- Black pepper, to taste
- 16 slices of baguette
- 1 clove garlic, halved
- ¼ lb (115 g) emmental cheese, grated
Directions
- Melt the butter in a heavy pot with the olive oil.
- Add the onions and cook over very low heat for 30 minutes.
- Add the flour and sauté for 1 minute.
- Add the stock, stir, and then add the wine.
- Bring to a boil and simmer for 30 minutes.
- Add salt and pepper to taste.
- Toast the bread and rub with garlic.
- Preheat the broiler.
- Divide the soup among 8 heatproof bowls. Top each with a slice of toast and then with cheese.
- Broil until cheese is thoroughly melted and bubbly.
- Serve immediately with additional toast on the side.
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