Soupe à l'oignon is a traditional French recipe, originating from Paris. This onion soup is true comfort food, perfect for cold evenings. The onions are slowly caramelized in butter, then combined with meat broth and gratinated in the oven with bread and cheese. The result is creamy, fragrant, and deliciously flavorful.
Peel the onions, cut them in half vertically, and slice them very thinly
Heat the butter in a saucepan, add the onions, and let them soften gently for about 30 minutes, stirring often and making sure they don't color
At this point, season them with salt and pepper, sprinkle with flour, and continue cooking for about 2 minutes, stirring constantly
When the flour begins to stick, add the hot broth, cover, and let it cook on low heat for about 40 minutes
Toast the slices of bread and distribute them among 4 oven-safe bowls
For the gratinated onion soup, cover them with grated cheese and finally pour the hot soup gently
Place the bowls in the oven with the grill on, leaving them for a few minutes until a golden crust forms on the surface
Serve the soup very hot
Nothing better on a very cold evening
Pan
Bowl
Bread Knife
Francia
| Energy (kcal) | 130.5 |
| Carbohydrates (g) | 12.92 |
| of which Sugars (g) | 2.65 |
| Fat (g) | 6.99 |
| of which Saturates (g) | 4.04 |
| Protein (g) | 4.28 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.25 |
