Our recipe for onion soup and its breaded crusts

This iconic dish dates back to at least the 17th century. In his “Great Culinary Dictionary” Alexandre Dumas gives two recipes for onion soup. Or rather, “Vuillemot onion soup”, perfectly made with white bean broth, bread and a little cheese, and “Stanislas onion soup”, which he considers much more refined and similar to the one we consume today. He says that Stanisław, the former King of Poland, once stayed at an inn in Châlons during a trip between Lunéville and Versailles, where he regularly visited the queen, namely her daughter. And that “he was served such a tender and caring onion soup that he did not want to continue on his way without learning how to cook such a soup. Wrapped up in a bathrobe, Her Majesty went down to the kitchen and really wanted the cook to operate in front of her. Neither the smoke nor the smell of the onion, which brought large tears to his eyes, could distract him from his attention. He watched everything, noticed everything and did not get back into the car until he was convinced that he had mastered the art of cooking excellent onion soup. Here is our version, which should fascinate you no less.

Difficulty: easy

Time: 30 minutes

Cost/person : EUR 2.30

Ingredients for 4 persons

1 kg yellow onion

1 liter vegetable or chicken stock

5th c. in with. olive oil

140 g Alpine fudge or other hard cheese

Bread slices are a little stale

Thyme, salt and pepper

Recipe Steps

1. Don’t cry, Jeanette

Peel the onion and cut it in half and then into thin slices.

2. We will marry you

Fry them in a pan with oil for 5 minutes, then pour in the broth, add thyme, salt, pepper and cook for 20 minutes.

3. With your friend Pierre

Sprinkle the slices of bread with grated cheese and place them under the roaster for a few minutes, watching carefully.

Serve soup in bowls without mixing with baked crusts.

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