Soupe à l’Oignon

This is one of my favourite soup recipes. If done with a little care it’s an amazingly rich dish made from simple ingredients.

For 4 people

1 kilo of Onions

Olive oil

1 tablespoon of sugar (any type will do)

1.5 litres of chicken stock

1 beef stock pot

A few knobs of butter

A few sprigs of thyme

Small glass of cheap brandy/cognac

A day old baguette cut into thin rounds

Grated melting cheese, such a Gruyère or Emmental

  1. Peel the onions and thinly slice
  2. In a large pan heat the olive oil and butter until foaming
  3. Put all the onions in the pan and as soon as they start sizzling turn the heat down to its lowest and leave uncovered.
  4. Add the tablespoon of sugar and the thyme. Stir into the onions
  5. Sweat the onions in the pan for at least 30 mins preferably 45 mins, stirring the onion mixture every five minutes.
  6. The photos below are taken every 5 minutes and show how they reduce and begin to take on the caramel colours from the sugar and onions themselves.

7. Once the onions are brown and reduced by two thirds in volume add the glass of cognac to the pan and warm up for 30 seconds.

8. After 30 seconds flambé the onions and let the alcohol burn off.

9. Add the chicken stock and beef stockpot and bring up to a simmer. Check for seasoning and add to your taste

10. Cut the day old baguette into 10mm slices, drizzle with olive oil and top with the grated cheese, grill under the cheese bubbles.


11.Ladle into deep soup dishes and top with cheesy toasted baguettes.


Et voila… bon appétit




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