OH NO! Not another French onion soup recipe you might be thinking. Do not stop reading though, and yes, I admit this is another one, although the first that I am posting. It is one of the classics of French cuisine and actually incredibly easy. You do not even need a blender. There are two kinds of French onion soup. some with chicken stock and lighter in color and some with beef stock and darker in color. The recipe is identical, so feel free to use whichever you have on hand. Obviously if you have homemade bouillon that is the best but I did not and having just been to the weekly market and having bought about 2 kilos / 4 pounds of beautiful onions from a little old lady that grows them herself in her garden, the dilemma was now what to make. Onion tart, chicken with onions, onion confit, onion soup – actually I made them all but the soup was the first. Even without homemade bouillon, the soup was hearty and delicious and made me think of sitting outside at a Parisian bistro on a cool day warming myself up with a delicious bowl of “Soupe à L’Oignon.

IMG_6385IMG_6386IMG_6387Serves 4


500 g / 18 oz yellow onions
2 garlic cloves, crushed
150 g / 5 oz emmental cheese, grated
40 g / 1 1/2 tablespoons butter
4 cups chicken bouillon
1 sage leaf
4 slices of stale country bread
1 tablespoon flour
Salt and freshly ground black pepper

Preheat the oven to 175 C / 350F
Grill the bread slices
Meanwhile peel and thinly slice the onions
Melt the butter in a sauté pan
Add the onions and the garlic on low heat and cook for 15 minutes
Sprinkle with flour, mix and cook another 5 minutes
Add the chicken stock, the sage leaf, salt and pepper
Bring to the boil and simmer for 10 minutes
Divide the soup among 4 oven proof bowls
Place the grilled bread on top and add the grated cheese
Place under the grill for about 5 minutes to melt the cheese
Serve immediately