Onion soup with herbs
4 servings
30 minutes
Onion soup with greens is a simple yet exquisite dish of French cuisine that embodies its philosophy—maximizing flavor from simple ingredients. Historically, such soup was made by peasants who transformed available vegetables into a fragrant and nutritious treat. Its deep flavor unfolds with the softness of sautéed onions enriched with greens and a hint of black pepper's spiciness. The greens add freshness and lightness, while the steeping process enhances the richness of flavors. It's an ideal choice for a light dinner or cozy lunch, especially in cool weather. The soup can be served with slices of toasted bread that perfectly complement its delicate texture.
1
Cut the roots into thin strips and place them in boiling water. Finely chop the onion and leek (but not into rings), grind with salt in a porcelain dish, and add to the boiling broth. Add pepper.
- Onion: 6 heads
- Leek: 1 piece
- Salt: to taste
- Black peppercorns: to taste
2
When the onion blooms and the broth turns green, add salt, sprinkle with chopped herbs, and remove from heat after 3 minutes. Cover and let it steep for 5 minutes.
- Salt: to taste
- Parsley: to taste
- Dill: 1 tablespoon
