I made this enjoyable onion soup last week-end as starter before an enormous mussels dish, mussels mariniere. This is the perfect soup with the current weather here in Switzerland. Rainy day after rainy day, we can unfortunately see that fall is way behind us and yes this is winter. I was feeling like eating a warm soup with high calorific value.
With this soup high calorific value means a lot of calories as well. But well-balanced diet is not about eating only low-fat products. Honestly this soup will warm you enough to find the courage of going for a walk after diner.
This is a relatively easy recipe, but you might want to put your snow mask on to cut all these onions ! This is really working ! Even if you look quite stupid in your kitchen, this is a guaranteed result !
Traditional French onion soup recipe
Ingredients
- 400 gr onions 3 cups or 14 oz or 3 big onions
- 60 gr butter 1/4 cup or 2.1 oz
- 4 tbsp flour
- 1.4 l chicken stock 6 cups or 48 oz
- 1 dl white wine 1/2 cup or 3.5 oz
- 2 garlic cloves
- 6 large bread slices
- 150 gr cheese grated (Emmental style) (1 1/4 cups or 5.3 oz)
Instructions
- Finely chopped onions.
- Melt butter in a large casserole dish. Add onions and cook on low heat until onions became translucent. Monitor cooking process.
- Add flour, mix and brown for 2 minutes. Pour chicken stock and white wine. Peel and press garlic. Add pepper. Cover and leave to cook for 20 minutes. Reserve.
- Preheat your oven to 200°C (390°F) 20 minutes before serving. Toast bread slices. Add bread at the bottom of single oven dishes, like this little red one I used. Pour some onion soup on top of bread slices. Add grated cheese on top and bake for 10 minutes until cheese melt.
- Serve immediately.
This with enourmous mussels sounds great to keep warm now that the cold is really arriving! The soup is so cute in this pot 🙂
Yes, that was the point! Thank you Sofia.
Hi, sorry but how much is 1″dl” of white wine?
Thank you
Hello Gina,
1 dl. = 10 cl. = 3.33 fl.oz. This is the answer you were looking for? Natacha.
Oh my, that looks absolutely delicious Natacha! I’m half-wishing it was winter here! 😉
Hello Margot. I would rather be in summer… :-). Coming from south of France, winter in Switzerland is always an ordeal. Unfortunately I cannot do anything about that. Anyway today is a beautiful day. Think I will pickup a sandwich and eat outside for lunch with a warm coat of course :-).
That soup/photography looks gorgeous and I really like the serving vessel. I actually keep telling my girlfriend I’m going to make her French Onion Soup(She’s never had it). Coming across this recipe seems like a cosmic sign to get up and make it happen. I do believe I’ve always had it with a beef stock, and seeing as I have about 2 quarts of beef stock in the freezer I’m probably going to use that instead of chicken. Cheers for the recipe.
Thanks Jake. I am sure that your girlfriend will love it. She is really lucky to have a boyfriend cooking for her :-).
Delicious! Try this (quantity for 3.5 pints/2 litres of liquid): Mix an egg yolk, 1tsp cornflour, 1tsp Worcester sauce and 3 tbl of Cognac together. Just before serving lift the edge of the gratineed crouton and remove a soup ladleful of soup to a bowl. Beat the soup in the bowl while letting the egg yolk/cognac mixture run into it in a thin stream. Beat another 2 ladlefuls of soup into the mixture. Lift the crouton again and pour the mixture back in, reach under with a fork and stir to distribute. I believe this is called ‘Soupe gratinee de trois gourmandes’. I prefer it made with beef stock rather than chicken and to gratinee it in individual pots then add this final touch.
Thank you very much for the tips. I definitely have to try it :-)!
That looks so delicious 🙂
Thank you very much Lea.