Onion Soup Interpreted by Louis Dia
6 servings
60 minutes
Onion soup in Louis Dia's interpretation is an exquisite take on French classic, immersing you in the atmosphere of cozy Parisian bistros. Tender, caramelized onions simmered in aromatic broth reveal the depth of their flavor. The addition of a baguette baked with a golden crust of parmesan gives the dish a unique character—a blend of softness and crunchy texture. Once a favorite dish among the poor, its delightful taste has earned it a place in elite restaurants. It is served as a warming dinner or as an elegant start to a meal. Adding tomatoes can lend a slight tanginess to the soup, while careful straining provides velvety smoothness. This dish is a true gastronomic poem, embodying the simplicity and refinement of French cuisine.
1
Fry the onion in oil until light brown. Add a teaspoon of flour (if you want thickness) and mix well. Add consomme or water, season with salt and pepper, and cook for 10-15 minutes. Tomatoes can add aroma to this soup, and it can also be strained if desired.
- Onion: 3 heads
- Butter: 3 tablespoons
- Wheat flour: 1 teaspoon
- Water: 2.5 l
- Tomatoes: to taste
2
Pour the ready soup into clay portion bowls, place a slice of baguette in each, and sprinkle with grated Parmesan on top. Then place in the oven and bake until the cheese crust turns brown.
- French baguette: 1 piece
- Grated Parmesan cheese: to taste