I know I promised this yesterday, but better late than never, right? Here’s the super simple (and tasty sounding) onion soup recipe from Ginnette Mathiot’s I Know How to Cook.
Onion Soup
Soupe á L’Oignon ou Potage Parisien
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6
4 tbsp butter
9 oz onions, finely chopped
½ c flour
6 1/3 c any stock, hot
Salt and pepper
6 slices bread or 1 ¾ oz vermicelli
1.) Melt the butter in a large pan. Add the onions and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
2.) 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.
3.) 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.
