Onion Soup Recipe from 1913

4 servings

30 minutes

Onion soup from a 1913 recipe is an exquisite dish of French cuisine that combines the simplicity of ingredients with a refined taste. This recipe dates back to times when onions were valued not only for their availability but also for their nutritional properties. Fried to a golden color, it acquires a sweet note that perfectly harmonizes with the tenderness of milk. The composition is complemented by a crispy French baguette soaked in aromatic broth, and the finishing touch is grated Gruyère cheese, adding zest and a silky texture to the dish. Such soup is not only a warming treat but also an elegant dish that can adorn any table.

Energy value per serving

• Calories: 677.3
• Proteins: 32.2g
• Fats: 31.8g
• Carbohydrates: 65.7g

Ingredients

• Onion: 1 head
• Milk: 2 l
• Salt: to taste
• Gruyere cheese: 150 g
• French baguette: 1 pc

Cooking steps

1. If you want to try this soup, so valued by the followers of Bacchus, prepare it as follows: sauté a large onion, chopped into small pieces, in butter (for two liters of milk); when the onion is well browned, add the milk and salt and leave it on the heat.

   Required ingredients:

   • Onion: 1 head
   • Milk: 2 l
   • Salt:  to taste

2. Then prepare your soup bowl, place small pieces of bread in it, sprinkling with grated Gruyère cheese; fill the bowl halfway, pour the broth on top, and serve.

   Required ingredients:

   • Gruyere cheese: 150 g
   • French baguette: 1 piece