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Onion soup

Original French recipe

by Ada Parisi
5 min read
Zuppa di cipolle, ricetta originale francese

The Intense and aromatic fragrance, the sweet taste, The velvety texture: in winter the onion soup (original French recipe) brings the concept of comfort food to the next level. The Humble onions, stewed for a long time in their liquid and then cooked even longer in the meat broth, They give birth to a moving plate. I leave you all the Key steps in VIDEO RECIPE stepping on my YouTube channel: Too bad you can't smell this onion soup in the original French recipe!

This recipe follows the cooking process of the original recipe of the soupe à l'oignon alla French, with the soup garnished with a slice of buttered homemade bread and then sprinkled with Gruyère DOP and gratinata in oven. And if you love onions, try even my most loved recipes with onions.

The ingredients of true onion soup

First of all, let's talk about onions: The best onions for making onion soup are those Golden, delicate taste. The onions white they have a more pungent taste, but I used a mix of the two types because I used the white onion Margaret IGP, which it has a delicate and very sweet taste. The onions redhead, but the color of the red onion soup is less pleasant to see. The butter is essential for braising onions.

The Cooking times they can't be shortened. Onions must simmer over very low heat and long in their liquid, become golden and very soft, almost creamy, then cook for a long time in the beef broth. Just the meat broth is another indispensable ingredient. I prepare once a month and freeze it in portions. If you don't have the time to make the meat broth you can use a Ready-made meat broth: I tried them and they are not bad, definitely a better choice and more healthy nut. Even the Brandy It is essential to: you can replace it with a little rum or white wine. As for the cheese, It has to be the real Swiss Gruyère PDO: even in this case substitutions are allowed.

It is not so certain that the onion soup is of French origin: many legends bind its origin to the period and to the person of King Louis XV, but onion soup was a typical Tuscan peasant dish as early as 1500. It is said that it was brought to France by Catherine de Medici, when she was married to Henry II D'Orleans.

The original French recipe for onion soup

Once the onion soup is ready, On the bottom of each plate you should put a fA small cup of toasted bread smeared with butter. Pour over the onion soup, Complete the dish with plenty of grated Gruyere and au gratin in the oven at 200 degrees until the cheese is completely melted. If you do not love gruyere, you can simply use the PDO Parmigiano Reggiano DOP Pecorino, or if you prefer a more savory notes, given that the onion soup on the whole is very sweet.

At onion soup also add a little more’ by thyme and marjoram, but also rosemary goes very well with this dish: their scent reminds me of the campaign. Now I leave you struggling with the onion soup and I wish you good day.

Zuppa di cipolle, ricetta originale francese


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.6/5
( 5 voted )


1,5 kilos of golden onions or the white of Margherita Ipg

80 grams of butter

2,5 liters of meat broth (recommended) or vegetable stock

salt and pepper, to taste

Marjoram, thyme or rosemary

30 grams of flour or maizena

150 milliliters of Brandy

homemade bread

150 grams of Swiss Gruyère Dop


Onion soup, original French recipe

Prepare the onion soup is simple: it only takes time and patience. And endurance, why cutting onions make you cry and even a lot.

One of the best known tricks to limit the stinging action of onions is to cut them in half and then leave them to soak in cold water for at least half an hour. Weep the same, but a little less. Therefore, peeled onions, cut them in half and then slice them thinly. Melt the butter in a large saucepan (low and wide) over very low heat and add the onions. Mix well so that the onions soak in butter, salt lightly and cover.

Cook covered, stirring occasionally, for 30 minutes. Add a pinch of sugar, a little salt and the sifted flour, stirring quickly. Joining the Brandy, stir and let the alcoholic part fade. Finally, add the meat broth (or vegetable broth) boiling.

Cook for at least an hour or until the onion soup is creamy, glossy and fragrant. Finally, combine thyme and majorana to give your soup an even better scent. Always remember to taste the soup to verify its flavor and, possibly, adjust salt. Also add a little freshly ground black pepper.

While the onion soup is cooking, slicing bread and toast until crispy. Pour the soup into bowls, Add toast and plenty of buttered bread, pressing so that it sinks a little. Sprinkle the soup with abundant Gruyère Dop cheese coarsely grated. Gratin the onion soup in the oven at 250 degrees until the cheese has melted and formed a delicious crust. Bon appétit!




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