French Onion Soup by Suzanne Carter
6 servings
40 minutes
Suzanne Carter's French onion soup is a refined dish with deep gastronomic traditions. Legend has it that it originated in the time of Louis XV when simple onion broth became the basis for royal dinners. This version of the soup gains a rich caramel flavor from sautéed Spanish onions, butter, and flour. A crispy French baguette toasted to golden perfection turns it into a true culinary masterpiece. Poached eggs add a delicate texture while spinach gives a fresh note. This soup is perfect for cozy winter evenings, warming the soul and filling the home with aromas of traditional French cuisine. It is served with baguette and a glass of white wine, making the meal truly aristocratic.
1
First, boil the kettle and chop six Spanish onions (or regular large onions). Add salt. Place in a pot of at least 3 quarts (about 3.5 liters) and sauté in about 50 grams of oil until lightly browned. Pour boiling water over the cooked onions, enough to fill the soup pot at home. Let the onions boil, meanwhile coat half a pound (about 225 grams) of butter in flour and add to the broth, mixing well until fully melted. Add salt and black ground pepper.
- Spanish onion: 6 pieces
- Salt: to taste
- Butter: 275 g
- Water: 3.5 l
- Wheat flour: 40 g
- Ground black pepper: to taste
2
Cut the French baguette into pieces and toast them over the fire.
- French baguette: 1 piece
3
Prepare seven or eight poached eggs. Cool them, remove excess egg white, and dry them. Then place one egg on each slice of bread. Pour the finished soup into a bowl and use a slotted spoon to place the toast with the egg on top. If you have boiled spinach, place a leaf between the toasts.
- Chicken egg: 8 pieces
- Spinach: to taste