French Onion Soup

1239383439.180267 large

Source: L'hotel Sofitel

Servings/Yield: 6 servings


  • 1 lb. onions
  • Butter
  • 1 ounce flour
  • 6 cup each consomme and water
  • Salt and pepper to taste
  • Bouquet garni of 2 bay leaves, 1/2 oz parsley, 1 celery rib and thyme
  • Croutons
  • Swiss Cheese


  1. Mince the onions and heat them in butter until they are half cooked--semi transparent. Sift the flour over the onions and complete the cooking, stirring once in a while to avoid burning the flour. Add the consomme and the water and bring to a boil. Add the salt and pepper and the bouquet garni, lower heat and cook 25 minutes.
  2. To serve, fill bowls with onion soup. Place croutons on top and grate cheese over them. Heat until cheese is melted and serve at once, very hot.
© Jay Deitch 2013