Soupe à l'Oignon Gratinée (Onion Soup)



  • ½ pound onions, cut into thin slices
  • 3 ounces Swiss cheese, grated
  • 1 Tablespoon butter
  • 3 Tablespoons olive oil
  • 1 cup white wine (optional) or water
  • 1 Tablespoon flour
  • 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
  • 3 cups water
  • Four ¾-inch thick slices of bread, cut from a baguette
  • Salt and pepper


  1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
  2. Brown the onions for about 5 minutes.
  3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
  4. Add the wine (if desired) and the water.
  5. Add salt and pepper to taste.
  6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
  7. Simmer for 20 minutes.
  8. Pour soup into bowls. Float a slice of bread in each bowl.
  9. Top the hot soup with cheese.
Serves 4.

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