Parisian Onion Soup Recipe
14 oz. onions, peeled and sliced into
3 T. butter
1/2 C. dry white wine
3 1/2 C. rich broth
freshly ground black pepper
1 garlic clove
1 T. olive oil
8 slices from a baguette
1/2 C. grated Beaufort or gruyère de Comté
Sweat onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler.
Makes 4 servings.
Source: "The Cheese Bible" by Christian Teubner
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