Onion Soup French Style

  • Jocelyne-Lalonde-Senecal

Onion Soup French Style 

The following recipe comes from my mother’s traditional French and French Canadian recipes.

5 or 6 medium onions

¼ C butter or margarine

2 Tbsp vegetable oil

1 quart beef stock or 2 – 10 oz cans condensed beef bouillon plus 2 cans water

Salt and pepper to taste

Toasted French bread

1 C grated sharp cheese (cheddar, parmesan or mozzarella)

Peel and thinly slice onions, then separate into rings. Heat butter and oil together in a skillet over low heat. Add onions and cover. Cook gently until transparent. Stir from time to time so that the rings cook evenly. For a darker soup, increase heat for 2 to 3 minutes and let the rings brown. Add beef stock and cover. Bring to a boil slowly and taste for seasoning. 

Meanwhile, toast thin slices of bread in oven to make it dry out. Pour hot soup into individual heat-proof bowls arranged in a shallow roast pan and top each with a toasted slice of bread. Sprinkle generously with cheese and broil until cheese melts.

Serve at once. Makes 5 to 6 servings.

< Back to main Recipes page