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French · Soup
Soupe à l'Oignon Maison
Onions sweated soft, then browned slowly to deep gold with a pinch of sugar, bound with toasted flour and simmered in beef bouillon with wine, bay and sage. Served with French bread and Parmesan.
- Yield6 to 8 servings (about 2.25 litres)
- Hands-on50 min
- Total1 h 44 min
- Difficulty
Ingredients
Soup
- 45 gunsalted butter, plus a little extra if needed
- 1 tbspolive oil or neutral cooking oil
- 680 gyellow onions (5 to 6 cups sliced), thinly sliced
- 1 tspsalt
- ½ tspgranulated sugar
- 3 tbspall-purpose flour
- 1.9 Lbeef bouillon, homemade or canned (canned may be diluted with 480 ml water), hot
- 240 mlred or white wine
- 1 leafbay leaf
- ½ tspdried sage
- to tastesalt and black pepper
To serve
- 1French baguette, sliced
- 60 gParmesan, grated
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