Soupe à l'oignon is a traditional French recipe, originating from Paris. This onion soup is a true comfort food, perfect for cold evenings. The onions are slowly caramelized in butter, then combined with beef stock 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 do not brown
At this point season with salt and pepper, sprinkle with the flour and, stirring constantly, continue cooking for about 2 minutes
When the flour begins to stick, add the hot stock, cover and let cook over the lowest heat for about 40 minutes
Toast the slices of bread and divide them among 4 ovenproof bowls
For the gratinated onion soup, cover them with the grated cheese and finally pour the hot soup gently over
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 piping 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 |
