Onion Soup

The Leonard Lopate Show

Thursday, December 10, 2009


Soupe á L’Oignon ou Potage Parisien

from I Know How To Cook


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6

4 tablespoons butter
9 ounces onions, finely chopped
½ cup flour
6 1/3 cups any stock, hot
Salt and pepper
6 slices bread or 1 ¾ ounces vermicelli


Melt the butter  in a large pan. Add the onions and cook over low heat, stirring occasionally, for 10 minutes until golden brown. Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned. Pour in the stock and simmer for 10 minutes. Season with salt and pepper.  Place the bread, if using, in a tureen, then strain the soup to remove the onion and pour it over the bread. Alternately, return the strained soup to the pan, add the vermicelli and cook briefly until the pasta is tender.



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