French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking.
This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
23,7274.1/5 for 30 ratings
Grade this recipe: Last modified on: December 30th 2019
For 8 people, you will need:
- 0
700 g onion - 1
50 g butter - 2
50 g flour - 3
200 ml dry white wine - 4
2 litres water - 5
2 chicken stock cubes - 6
4 slices bread - 7 40 g butter
- 8
80 g grated cheese - 9
salt - 10
pepper - Total weight: 3,340 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 1 hour 55 min. | 2 hours 29 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.Step by step recipe
Stage 2 - 3 min.
In a large saucepan or casserole, melt 50 g butter until it froths.
Stage 3 - 1 min.
When the butter is frothing well, add the chopped onions, salt and pepper. Mix well.
Stage 4 - 10 min.
Fry the onions on fairly high heat until lightly browned, stirring frequently to stop them burning.
Stage 5 - 2 min.
Sieve 50 g flour into the pan.
Stage 6 - 5 min.
Mix in and cook until starting to brown, stirring constantly.
Stage 7 - 1 min.
Pour in 200 ml dry white wine all at once.
Stage 8 - 3 min.
Stir until well mixed.
Leave to cook for 2 or 3 minutes while stirring.
Leave to cook for 2 or 3 minutes while stirring.
Stage 9 - 1 min.
Pour in the chicken stock, made by mixing 2 litres water (hot) with 2 chicken stock cubes.
Bring to the boil.
Bring to the boil.
Stage 10 - 1 hour 30 min.
When boiling, turn the heat down to its lowest, cover and leave to cook for 1 ½ to 2 hours.
Stage 11 - 5 min.
Meanwhile, butter 4 slices bread and top with grated cheese.
Press the cheese down gently to help it stick to the buttered bread.
Press the cheese down gently to help it stick to the buttered bread.
Stage 12 - 4 min.
Cut the bread into small squares and arrange these on a baking sheet. Brown under the grill (keep an eye on the colour).
Stage 13 - 1 min.
When the onion soup is cooked, check the seasoning.
Stage 14 - 3 min.
Serve piping hot in large bowls, topped with with the cheese croutons.
Remarks
Use either white or yellow onions, but preferably not red ones, as they are less suitable for the long slow cooking.
At stage 4 of the recipe, there are 2 conflicting schools of thought: some prefer the more traditional method of cooking the onions until they are dark brown, others (like me) only brown them lightly - it's a matter of taste, of course. I remember as a child staying with my grandmother Jeanne. She used to cook her onions until they were really dark and, back then, I loved that.
For the grated cheese, choose whatever you prefer that browns well, such as Comté, Gruyère or even Emmental.
At stage 4 of the recipe, there are 2 conflicting schools of thought: some prefer the more traditional method of cooking the onions until they are dark brown, others (like me) only brown them lightly - it's a matter of taste, of course. I remember as a child staying with my grandmother Jeanne. She used to cook her onions until they were really dark and, back then, I loved that.
For the grated cheese, choose whatever you prefer that browns well, such as Comté, Gruyère or even Emmental.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,456 Kcal or 6,096 Kj | 48 gr | 240 gr | 98 gr |
| 73 % | 18 % | 23 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 44 Kcal or 184 Kj | 1 gr | 7 gr | 3 gr |
| 2 % | 1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 182 Kcal or 762 Kj | 6 gr | 30 gr | 12 gr |
| 9 % | 2 % | 3 % | 2 % |
How much will it cost?
- For 8 people : 4.19 €
- Per person : 0.52 €
Note : These prices are only approximate.
Source
Based on a recipe by Gaston Lenôtre.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Naan, Fresh fruit in sabayon, Gingerbread, Rum babas, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Coleslaw, Potato and two ham gratin, Pissaladière with puff pastry, Endives "bonne femme", Potato tortilla (Spanish omelette), ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Fish in white wine, Fish "à la Bordelaise", Potatoes with prawns, Sauce Normande (for fish), ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Baker's chicken and potato tart, Thin endive tart, Hachis parmentier, Smoky potato and potimarron gratin, ... All |
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.75,766 24/5 for 2 ratings 1 hour 35 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,4145/5 for 1 ratings 1 hour
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...117,289 15/5 for 1 ratings 26 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...115,372 63.9/5 for 7 ratings 4 days 15 hours 50 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.73,7105/5 for 11 ratings 2 days 16 hours 28 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-05)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question