French Onion Soup [Soupe à l’Oignon]

I’m starting to do more cooking nowadays. I am not a good cook at all! I can do the pasta / pizza and roast dishes, but anything beyond that, it falls into the ‘oh no what do i do next’ category.

So I’m well, at least trying to cook more. Especially chinese or vegetarian food. Like I am superfail with chinese food. But even saying that, I also wanna learn french cooking! Maybe I should go enrol myself in a cuisine class. Hahaha. Since Le Cordon Bleu is *ahem* opening in Sunway University. 😀 😀

Kinda decided on making a soup cause I’ve always always always wanna make an onion soup. Just never did it. I’m sure you understand the never ending and ever growing to-make list.

I decided on the recipe from smitten kitchen (who adapted from Mastering the Art of French Cooking) cause it’s not too difficult and well, it’s just stirring right? And it looks so delicious on her blog.

French Onion Soup [Soupe à l’Oignon]

(serves 4)

400g thinly sliced onions
25g unsalted butter
drizzle of olive oil
1 tsp sea salt, plus additional to taste
pinch of granulated sugar (helps the onions to brown)
12g all-purpose flour
4 cups / 1L brown stock (I used vegetable stock cubes, diluted to 1L)
50ml dry white wine
Freshly ground black pepper

To finish [Gratinée] (Optional)
1 cup cheese. I used Gruyere. Emmental works too
1 tablespoon butter, melted
several 1-inch thick rounds French bread, toasted until hard


1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. I used the AMC pot, and later transfered to a ceramic pot from Pantry Magic to grill the cheese in the oven.

2. Add the onions, toss and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

3. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

4. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper.

5. Bring to a simmer and simmer partially covered for 30 to 40 more minutes.

6. Set aside until needed.

1. For the gratinee, preheat oven to 325. Arrange ceramic bowls on a pan. Divide the soup evenly.

2. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls. Mound grated cheese on top of it; how much you use will be up to you.

3. Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.





The onion flavour was quite robust, due to the caramelization earlier. While grilling the cheese, gruyere smelled like salted fish for a while. I was just thinking where is that smell coming from, cause we mainly eat vegetarian food at home.

The ceramic pot you see above, fits 2 serving. It’s handy, thick and it’s oven friendly. Good for soups, lasagne, sherpherd’s pie (which I’m going to make next), or even eggs en cocotte!  It comes in a few different colours and sizes. There are also smaller sizes for individual servings and bigger ones for one pot meals or stews.

Ceramic pot with lid was sponsored by Pantry Magic.



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