Soupe à l'oignon is a classic French recipe, but for some reason we have never made it.
This is a recipe that came from La cuisine de
Mère Saint Ange. We made it on 20 October 2024.
Ingredients
quantity
ingredient
step
300 g
onions
1
100 g
butter
2
30 g
flour
3
1 l
water or broth
4
15 g
salt
4
bread slices, about 1 cm thick
5
Parmesan cheese
5
Preparation
Slice the onions finely with a mandolin.
Melt the butter in a heavy pot, add the onions, and fry gently:
Exceptionally, I disagree with Mère Saint-Ange's quantities: there's too much liquid. I've
adjusted the recipe accordingly. She also goes into much detail about the fact that the
onions must not brown, but not that the heavy pot makes it almost impossible to avoid:
I think next time I'll use a lighter pot that doesn't hold the heat as much.
She also mentions that the onion slices should be as thin as a sheet of paper, and that the
“roots” (the hard part at the base of the onion) should be discarded. I find that the
mandolin does a good job.
