Soupe a L'Onion Recipe

Name: Soupe a L'Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large onions; 1/4 cup vermouth dry; 1 tablespoon butter; 1 x salt and black pepper to taste; 1 tablespoon vegetable oil; 2 teaspoons vegetable oil; 1/4 teaspoon sugar; 1 each garlic cloves; 2 tablespoons flour, all-purpose; 2 tablespoons cognac; 6 cups beef stock; 1 cup swiss cheese grated; 4 slices french bread cut 1/2 inch thick

Servings: persons

4 large onions
1/4 cup vermouth dry
1 tablespoon butter
1 x salt and black pepper to taste
1 tablespoon vegetable oil
2 teaspoons vegetable oil
1/4 teaspoon sugar
1 each garlic cloves
2 tablespoons flour, all-purpose
2 tablespoons cognac
6 cups beef stock
1 cup swiss cheese grated
4 slices french bread cut 1/2 inch thick

1
In a covered 4-quart saucepan, cook the thinly sliced onions slowly with the butter and 1 Tbs oil for about 15 minutes.
2
Keep covered, stir occasionally.
3
Uncover and increase heat to moderate.
4
Add sugar and saute onions until golden brown, about 30 minutes.
5
Sprinkle onions with flour and stir over heat for 2 or 3 minutes.
6
Blend in hot broth and vermouth, season to taste.
7
Simmer partly covered for 1 hour.
8
Place bread slices in a 350F (180C) oven for 15 minutes.
9
Remove and baste each slice with 1/2 teaspoon oil and rub with cut garlic clove.
10
Return to oven for about 15 minutes.
11
Before serving, add cognac to soup and divide into 4 ovenproof bowls.
12
Sprinkle 1/2 cup of cheese in soup.
13
Float slices of bread on top of soup and sprinkle with the remaining cheese.
14
Bake in 325 oven 15 to 20 minutes until hot.
15
Set under broiler for 2 or so minutes until golden brown.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large onions, 1/4 cup vermouth dry, 1 tablespoon butter, 1 x salt and black pepper to taste, and more.

Yes, Soupe a L'Onion falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soupe a L'Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions