French Onion Soup

Once Louis XV had to spend the night in a hunting lodge. The situation was unplanned, so the kitchen turned out to be completely empty – only a few onions, butter, dry bread and a bottle of champagne were found. The king (or his servant, the story is silent about this) mixed the ingredients and cooked the soup.


  • Meat broth – 800 ml
  • Bulb onion – 4 pcs.
  • Butter – 50 g
  • Dry white wine – 150 ml
  • Wheat flour – 1 tsp
  • Garlic – 2 cloves
  • Baguette – 4 pieces
  • Hard cheese – 50 g


After that, the recipe was brought to mind, improved and firmly entrenched in French cuisines.

  1. Peel the onion, cut into half rings and start sautéing in butter. This should be done on the slowest fire, because the process is long, and the onion should not burn.

  2. Then squeeze out the garlic. Don’t forget to stir constantly.

  3. Sift flour into the pan – this will give the vegetables a beautiful color. Roast for some more time.

  4. Transfer everything to a saucepan and pour hot broth (I had it already salty, so I didn’t add more).

  5. Pour in the wine, stir, close the lid and cook the soup on the slowest fire for half an hour.

  6. Cut the baguette into pieces and dry in a toaster (or oven).

  7. As soon as the soup is cooked, put it in a tureen, top with slices of bread, rub the cheese on them and put everything in the microwave (or oven) – you need the cheese to melt and bake.

And now everyone run to the table – our French dinner is ready!

P.S. If you feed the kids, you can not add wine, but it will still affect the taste – there will be no that French depth and grace. But there is an option.


There are many options for preparing this soup, I chose the simplest and most affordable for everyone. It turned out tender, but at the same time satisfying.

  1. Among varieties is the use of vegetarian broth. Satisfies the vegetarian, Kosher and Halal followers. Where is the usual and original champagne in making this classic? Thank you for following my column. More or less 260 per year.

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