Soupe à l’Oignon Gratinée aka. French Onion Soup

French onion soup anyone? Soupe à l’oignon gratinée, SVP!

Here’s a little background: originating back in the Roman times, onions were readily available and this was a popular cheap daily soup… because the French know how to make wonderful things out of nothing.

So easy to make… you’ll need these basic ingredients to adjust depending on the amount of soup you want to make:

butter
3-6 big onions finely sliced
water
flour tbsp
chicken stock
white wine
salt & pepper
baguette
gruyère cheese

Melt butter in a big pot or in the best Le Creuset Cookware 🙂

Add the finely sliced onions until brown and caramelized about 15 minutes, add few tablespoons of water, cover and let cook about 15 minutes on low heat.

Add flour to coat onions and cook uncovered while stirring for few minutes. Pour the chicken stock, white wine, salt & pepper and bring to a light boil for another 15 -20 minutes.

The trick to onion soup is to allow plenty of time, some chefs suggest removing the heart of the onion so it’s not bitter.

When ready, toast bread slices and place at bottom of soup bowl (the bread will rise to the surface), add grated cheese on top and melt in the oven in these original authentic Le Creuset French red soup bowls or white soup bowls.

Simple things tend to get so glamorized … I like my onion soup with lots of cheese gratin, please!

À vos oignons!

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