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onion soup




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Onion Soup

What is the Onion Soup?
A traditional night or early morning light meal. Is usually served during a party when guests begin to feel tired. Real recipe has water instead of beef stock.

Region Prep time / Cooking time

Rhone, Alsace

20 mins / 1 hour


1 1/2 lbs onions thinly sliced
2 oz butter
10 oz (2 cans) beef stock
1 tb Cognac or Brandy
2 tbs flour
1/2 tsp. salt
French bread or hard toast
1 cup of grated swiss or gruyère cheese

Onion Soup Recipe serve 6

Step 1: Slice onions very thinly

Step 2: Melt butter in a pan and cook onions until lightly browned over medium heat for 15 minutes

Step 3: Stir the flour and gently blend it with the onions

Step 4: Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes

Step 5: Toast the bread at 325 degrees F (165 degrees C) for 10 minutes

Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.

Wine suggestion: Beaujolais, Riesling (French Wine Guide).

Bon appetit!


French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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