Traditional Cooking: Onion Soup (Soupe À L'oignon)

At its origins, this food comes from ancient Rome, there are many proofs in this sense. It was a food widely consumed by the ordinary population of the city.

In one way or another, this type of food has been transmitted to France today, becoming emblematic of it. A visit to France is almost incomplete without consuming it at least once "Soupe À L'oignon".

I recently visited Paris and had the opportunity to eat the typical onion soup there and noticed the special flavor of this dish.

Contrary to expectations, it was quite easy for me to convince a local chef to let me see how he prepares this soup.

Next, I'll show you too. I assure you that it is worth doing.

Any food market in the world.

The following ingredients and amounts are for a large, filling portion that can take the place of an entire lunch, even for a hungry person:

40g butter

15g white flour

2...3 slices of white bread

150g grated chesse (Emmentaler, Comte,Clouder, or others, like cheese for pizza )

100 ml dry white wine

30 ml sour cream

1 teaspoon sugar

salt, ground black pepper, to taste

100g red onion (yellow onion can also be used)

400 ml juice from vegetable or chicken soup

As cooking tools we will use:

large and deep pan or wok

wooden spatula for mixed

We clean the onion and cut it "into small fishes", as seen in the first photo from this step.

Melt the butter in the pan and keep it on the fire for a while until it becomes a little brown (see the next 2 photos).

Add the chopped onion and fry it a little, until it becomes slightly brown (the following photos).

Add about half of the amount of soup and wine and mix continuously, lowering the content, until the onion starts to disintegrate.

Add the rest of the soup and wine, flour cream, salt, sugar, ground pepper. Low or medium heat.

We constantly mix and reduce the content until we get a paste that is not too fluid. In fact, the onion soup is a cream soup.The onion will be visible only a little, being largely disintegrated due to boiling. See photos from this step.

It remains to make the fried bread with cheese or the croutons (according to preference) with which the soup will be served.

On a metal tray, place the bread slices sprinkled with grated cheese, as in the first photo from this step.

Place in the preheated oven for 10...15 min. and what we see in the second photo is obtained. Here I made a larger quantity than needed for a single portion.

Croutons with cheese are obtained in the same way, but by cutting the slices of bread into thick pieces of approx. 1 cm and of length approx. 2 cm.

The soup is poured into the bowl from which it will be served, and the bread with baked cheese next to it (see photo).

2...3 slices of baked bread with cheese will be placed on top of the soup and we will get what is seen in the main photo.

This is how I ate the soup in France and this is how I show it to you.

However, it must be said that in this form, due to the large size of the slices of bread with baked cheese, we may have some difficulties. We can stain our table or even our clothes.

That's why I think the version with croutons is preferable, it can be eaten more easily.

However, the excellent taste is the same!

Good appetite!