This is an AI-generated image.

Soupe à l'Oignon

Name: Soupe à l'Oignon
Total time: 60 min
Yield: Serves 2
Cuisine: France
Ingredients: 3 Onion; 3 tbsp Butter; 600ml Chicken bouillon; 50ml White wine; 2 slices Baguette; 80g Gruyere Cheese

Soup

⏱ 60 min

👥 Serves 2

Difficulty ⭐⭐

Onions cooked down to deep amber, topped with cheese and broiled — a late-night Paris classic.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Onions slowly caramelized to a deep amber for sweetness, simmered in stock, then topped with bread and cheese and broiled — a soup that represents France. It's said to have originated with workers at Paris's central market warming themselves through the late night and early morning, and it remains a classic on the menu at bistros open into the small hours.

🌆 Where it's eaten: Late night in Paris, stopping at a bistro on the way home from a theater or concert — the happy moment of twirling melted cheese onto a fork from a steaming bowl.

🥕 Ingredients (serves 2)

Onion 3
Butter 3 tbsp
Chicken bouillon 600ml
White wine 50ml
Baguette 2 slices
Gruyere Cheese 80g

👩‍🍳 Instructions

Thinly slice the onion.
Heat butter in a pot and slowly cook the onion over low heat for about 40 minutes until deep amber.
Add the white wine and cook off the alcohol, then add the stock and simmer 15 minutes.
Season with salt and pepper.
Pour the soup into a heatproof bowl, float the baguette on top, and pile on the cheese generously.
Broil in a toaster oven or fish grill until the cheese is golden and bubbly to finish.

← More France recipes 🗺 Explore another country