Tag Archives: French cooking


Soupe a l”Oignon

2lbs of onions (thinly sliced)
1/4 cup of butter, plus some extra to butter parchment paper
1 – 1 1/2 quarts beef stock
2 tsps sugar
1 cup of red wine
6 oz baguette
2 tbls butter
3 oz gruyere cheese
salt and freshly ground pepper

1. cut parchment into a round to fit your saucepan

2. melt butter and add onions, season with salt and pepper

3. butter the parchment paper and press down onto your onions, cover the pan and cook for about 20-30 mins over low heat. Stir occasionally

4. heat stock in another pan, bring to boil, and reduced by one third. This should take about 20-30 mins

5. remove lid and parchment from onions, and sprinkle with 2 tsps sugar

6. cook the onions for a further 10-15 mins, until they are caramelised. DO NOT LET THEM BURN

7. add reduced stock and the wine to the onions and boil

8. reduce heat and simmer for about 30 mins

prepare topping –

1. preheat oven to 350 * cut baguette into 1/2 inch slices

2. melt butter and brush each side of baguette slice

3. place in oven until lightly brown, turn once

4. grate gruyere cheese

5. ladle soup into bowls, and add 2 slices of baguette, sprinkle with the cheese and serve,  Bon appetit