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.
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.
- 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.
- Gruyere cheese: 150 g
- French baguette: 1 piece
