Onion Soup in Style Of Legendary Parisian Market Women
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg vegetable onion (s)
- 5 tablespoon oil, neutral
- 2 tablespoon flour
- Salt and pepper, black, freshly ground
- 2 teaspoons sugar
- 1 liter vegetable broth, strong
- 315 ml white wine, drier
- 50 g butter
- 5 slices baguette (s) or toast
- 8 tablespoon Gruyère, grated
- 4 pinches paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine rings - that`s the original. The soup is sometimes very difficult to spoon, so it makes sense to halve or quarter the onions and then cut or slice them into fine rings.
- Heat the oil in a large saucepan and fry the onions until the onion juice has leaked out. Dust the onions with the flour, season with sugar, salt and pepper and mix thoroughly. Gradually pour in the wine and then the broth and simmer for 15 minutes with the lid slightly open.
- Meanwhile, heat the butter in a pan and fry the bread slices until crispy brown. Here, too, if you want it to be easier to eat, you should cut the baguette a little smaller, but in the original, whole slices are placed on it. These swim better, of course.
- Pour the onion soup into bowls, place the baguette slices on top of the onion soup, sprinkle with cheese and paprika. Bake the soup in the top of the oven or under the grill until golden brown and serve immediately.
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