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  • Writer's picturemor beja

French Onion Soup

Onion soup is one of the most comforting and one of my favorite soups on a cold winter days. And not not just on cold winter days.. I love onion soup all year long.

My last visit to Paris a few years ago was very short and in hindsight I realized I haven't made a good culinary research before the visit, and felt I haven't found too many special places to eat in compare to all of what Paris and the French cuisine has to offer. A rookie mistake by me.

But what I did find, actually by mistake it should be noted... it was cold and I decided to go into the first place I saw on my way. It was a small and really cute Cafe. And what do you know... sometimes mistakes lead you to the best places.

I went inside and had a super dreamy onion soup. I won't forget its taste.

And since, every time I eat good onion soup, I close my eyes and imagine the cool European air, the magical atmosphere of Paris and wait to return.

Unfortunately I did not write down the name of that place or address. But next time in Paris ... I will do a good research and write a lot of recommendations!

The French onion soup has quite a few versions, what they all have in common is - patience.

A good onion soup requires patience.

Don't be lazy - it's worth it! Really worth it.

Turn on some good music, pour yourself a glass of wine and start crying.

Yes, crying. Just try to peel and cut a pound of onions and not cry ... 😅

I of course recommend eating the soup with lots of cheese and baguette. The soup is delicious without it! but... come on..

Pour the soup into a bowl that can be put in the oven, place over a slice of baguette, sprinkle over a lot of cheese and put in the oven. Thank me later.

Shall we start?


  • 1.5 pounds of onions

  • 3 liters of water

  • 60 grams of butter

  • 250 ml white wine

  • 3 bay leaves

  • 2 cloves garlic

  • 1 teaspoon whole English peppers

  • 4-5 stems of thyme

  • 2 teaspoons flour

  • 2 teaspoons white wine vinegar

  • A pinch of nutmeg

  • Ground black pepper

  • Sea salt

  • Oil

  • Parmesan / Picorino Romano cheese peel - optional

  • French baguette - optional

  • Mozzarella cheese - optional

  • Parmesan / Picorino Romano cheese - optional


  • Peel the onion, cut it in half and then cut into slices.

  • Heat 2-3 tablespoons of oil in a large pot.

  • Toss the onion in the oil and fry on low heat.

  • After a few minutes add the butter, a teaspoon of salt and a quarter teaspoon of ground black pepper.

  • Stir every few minutes.

  • Sauté until the onion becomes golden and begins to turn brown. It will take about half an hour.

  • At this point add 2 teaspoons of flour, mix and then add the water.

  • Add the peel of the parmesan, thyme stalks, bay leaves and English peppers.

  • Also add two cloves of crushed garlic, a pinch of grated nutmeg and 2 teaspoons of white wine vinegar.

  • Stir, close the pot and continue to cook over medium heat for another half hour - 40 minutes.

  • Remove the peel of the parmesan, thyme stalks, bay leaves and English peppers.

  • Taste and add salt and black pepper if needed.

  • Take out a third of the amount of soup from the pot, grind in a blender and place it back in the pot.

  • Add white wine and mix.

  • Continue to cook for a few more minutes without the lid on so that the alcohol evaporates.

  • Then close the pot and continue to cook for another 20 minutes.

  • Serving suggestion - Pour a portion of soup into a bowl that can be placed in the oven, place over a slice of baguette, sprinkle over grated mozzarella and parmesan and put in the oven until the cheese on top is golden.


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