Onion broth (Potage a l'oignon)
2 servings
40 minutes
Onion soup (Potage a l'oignon) is the embodiment of simplicity and elegance in French cuisine. Its history dates back to the Middle Ages when it served as a nutritious and affordable dish for the poor. Over time, it became a classic of French bistros. Gently sautéed onions reveal their sweetness and transform into a fragrant broth enriched with the rich flavor of butter. Dried bread soaked in this exquisite broth adds texture and depth. Capers, if added, bring in tangy notes. This soup comforts and warms, evoking nostalgic memories of cozy French evenings. It can be served as a standalone dish or as a base for more complex culinary creations.
1
Finely chop the onions and fry them in butter. Then pour water over the fried onions.
- Onion: 6 heads
- Butter: 70 g
- Water: 1.5 l
2
After thorough boiling, dried bread crusts should be added to the broth and allowed to simmer slightly. Then (if desired), capers can be added to the soup.
- White bread: to taste
- Capers: to taste
3
This broth is also served with oven-dried bread slices, lightly sprinkled with vinegar.
- White bread: to taste