Onion soup (Soupe a l'oignon)
2 servings
40 minutes
Onion soup (Soupe à l'oignon) is one of the most iconic dishes of French cuisine, dating back to the Middle Ages. Originally a simple, rustic soup made by the poor, it has evolved into an exquisite delicacy adorning the tables of Parisian bistros. Its flavor is a harmony of sweet caramelized onions, the tenderness of butter, and the depth of aromatic spices. Crispy French baguette soaked in rich broth adds a textural contrast. This soup warms, comforts, and provides a sense of homey coziness. It is served as a standalone dish or as an elegant introduction to a lavish meal, especially on cool evenings. Onion soup is more than just food; it is a flavorful journey into the heart of French gastronomy.
1
Clean 2 large onions (about 200 grams), cut them in half, then slice each half into thin half-rings. Blanch for five minutes in boiling water to remove bitterness and strong odor.
- Onion: 2 heads
- Water: 1.2 l
2
Transfer to a 15 cm diameter saucepan and fry in 50 grams of oil over high heat until the onion turns light brown, then add 1 teaspoon of flour and mix. Fry for another minute.
- Onion: 2 heads
- Butter: 50 g
- Wheat flour: 1 teaspoon
3
Then pour in 1 quart (1.136 liters) of water, add a couple of pinches of salt and two small pinches of black ground pepper. Bring to a boil. Cook for five minutes, then let it sit and season to taste. Place a couple of slices of fire-toasted French baguette at the bottom of the serving bowls and top with 1 ounce (about 28 grams) of butter. Then carefully ladle the soup on top, allowing the bread to dissolve. Serve.
- Water: 1.2 l
- Salt: to taste
- Ground black pepper: to taste
- French baguette: 1 piece
- Butter: 50 g
