Onion Soup

Onion Soup

Onion Soup

A classic onion soup appetizer, ideal for winter, made with onions and cheese grated on top of the seasoning

16 January, 2013
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Dietary Consideration

Season & Occasion

serves for


total time

1 HR 0 MIN


Mix of scallions and white onions
100 g, finely sliced
100 g
Vegetable broth
1 L
1 tbsp, white wine
1 pinch
25 g, ground
50 g, gruyere, grated
8 slices
freshly milled


Peel the onions and finely slice. Heat the butter in a large sauce pot and fry the onions until soft. Pour in the vegetable broth and the wine and season with nutmeg, thyme and ground caraway.

Bring to a boil, then simmer for 25 - 30 minutes.
Toast the slices of baguette and rub a peeled garlic clove over the top of the baguette, then use a garlic press to crush the rest of the garlic into the soup.

Season the soup with salt and pepper and spoon into 4 ovenproof bowls. Arrange the baguette slices on top of the soup, sprinkle grated cheese over the top and place for a few minutes under a broiler until the cheese has melted.

Sprinkle with freshly ground black pepper and serve.

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