“In 'The Country Cooking of France' by Anne Willan”
1hr 25mins

Ingredients Nutrition


  1. Melt the butter in a soup pot over low heat.
  2. Stir in the sliced onions, season with salt and pepper, and press a piece of buttered aluminum foil down on the onions.
  3. Cover the pan and sweat the onions over very low heat, stirring occasionally, 20-25 minutes.
  4. Remove the lid and foil, increase the heat, and continue cooking, stirring occasionally to prevent scorching, until the onions are reduced, concentrated, and very dark brown, 8-10 minutes longer.
  5. Meanwhile, char the halved onion.
  6. Heat an electric burner until hot, or heat a small saute pan over a gas burner.
  7. Sprinkle the cut surfaces of the onion with the sugar and set the halves, cut side down, on the burner or pan; cook until dark brown, 2-3 minutes.
  8. When the sliced onions are ready, stir in the broth and add the charred onion.
  9. Cover and bring to a boil; simmer to blend the flavors for 10-15 minutes.
  10. Make the baked croutes--cut the baguette into uniform slices, 3/8 to 1/2 inch thick; brush them lightly on both sides with melted butter or olive oil; put on a baking sheet and toast in a preheated 375° oven, turning once, until dry and lightly browned, 10-15 minutes.
  11. Discard the charred onion halves, taste the soup, and adjust seasoning.
  12. Preheat the broiler and reheat the soup if necessary.
  13. Put 4 to 6 deep flameproof soup bowls on a baking sheet and heat in the broiler.
  14. Set 2 or 3 croutes in each bowl and ladle the soup on top.
  15. Sprinkle with the cheese and broil until the tops are browned.
  16. Serve at once--onion soup must be scalding hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a