Main Courses, Recipes
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Onion Soup

I have to admit I don’t know much about French cuisine but for sure I adore a good onion soup so I had to do some research here and there and I absolutely love the outcome of this recipe. Its very simple to make, it just takes a bit of time, that’s all. I used onions, shallots and leeks but you can totally use only onions so for this quantity I would use 4 large yellow onions. I also did this soup vegetarian friendly using veggie stock but you can use chicken or meat stock for a non vegetarian version.

Ingredients for 2:

  • 1 large yellow onion, sliced julienne
  • 1 big leek, chopped discarding the green parts
  • 5 shallots, sliced julienne
  • 1 tablespoon of flour
  • 1/2 cup dry white wine
  • 4 cups vegetable stock
  • A few springs of fresh thyme or 1 teaspoon dried thyme
  • About a cup of shredded emmental cheese
  • A few gratings of Parmesan
  • 4 slices of toasted baguette
  • Salt and Pepper to taste
  • Butter and Olive Oil


  • In a pan add butter and oil.
  • Add the chopped onion, leek and shallots. Stir so everything is coated in the butter and oil.
  • Lower the heat to a minimum, cover the pan and let the onions sweat for about 10 minutes.
  • After the 10 minutes have passed season the onions with salt, cover the pan again and let the onions caramelize for 30 o 40 minutes making sure you give them a mix every 5 minutes.
  • Once the onion are caramelized add the flour and stir. Let it cook for a couple of minutes.
  • Add the wine and deglaze the pan.
  • Once the wine evaporates add the thyme, a generous amount of freshly grounded black pepper and the stock.
  • Bring it to a gentle simmer and cook for another 20 minutes.
  • Add the soup to your oven safe bowls.
  • Top with a piece or two of toasted baguette.
  • Sprinkle with the emmental and Parmesan.
  • Place in the oven using your broiler just until the cheese is melted, bubbly and golden.
  • Serve immediately.

Buon Appetito!

Filed under: Main Courses, Recipes


I don’t remember a time in my life when I wasn’t in love with food. Whether preparing it, sharing it, or eating it; food has been a life-changing inspiration.

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