Soupe à l’oignon #bistro #vegetarian

French bistro food. Perfect on a cold day. Served in Les Halles as a second breakfast.

Soupe à l'oignon 1

Ingredients :

  • 4-5 onions
  • 1l vegetable broth
  • 1tsp olive oil
  • fresh ground pepper
  • a medium sized carrot
  • 1 slice of bread per person
  • cheese (your choice: grated or slices or cream cheese, anything goes)


*cut the peeled onions into bits (size is of no importance)

*peel the carrot if necessary, cut it into small bits

*heat the olive oil in a pot (medium heat)

*put in the onions, stir

*cover the pot and let steam for 10 minutes (stir regularly)

*add the broth and the carrot, reduce the heat and let simmer for 30 minutes (the longer the better, one hour doesn’t harm)

*toast the bread

*one slice of bread per serving, top the bread with cheese

*cover with the hot soup


Soupe à l'oignon2


– really use whichever cheese you like. I wouldn’t use Parmesan. But blue cheese is nice, goat, camembert, brie. Some cheeses are just too good to put in a soup. But then, you can’t get out what you haven‘t put in.

-In the ‘Guide Larousse de la cuisine’ they use grated Gruyère and baguettes? At least the second I will never use. I need a bread, a real bread. (homemade if possible)

-sprinkle with chives or parsley (both not necessary but looks nice)

Soupe à l'oignon 3


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