Onion soup

Onion soup

Total: 55 min. | Active: 45 min.
Nutritional value / person: 425 kcal
, Fat: 22 g
, Carbohydrate: 36 g
, Protein: 17 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g butter
800 g onions, cut into thin rings
1 tbsp white flour


1 litre chicken bouillon
½ dl white wine
4 sprigs thyme
1 bay leaf
1 tbsp sherry vinegar
salt and pepper to taste

Cheesy bread

8 slices pagnol bread (approx. 160 g)
150 g tangy Gruyère, coarsely grated
3 sprigs thyme, torn into pieces
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How it's done

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Heat the butter in a pan. Add the onions, sweat for approx. 20 mins., stirring occasionally until the onions turn brown and soft. Add the flour and cook briefly.


Pour in the stock and wine, add the thyme and bay leaf, bring to the boil. Cover and simmer over a medium heat for approx. 20 mins. Add the vinegar, season.

Cheesy bread

Place the slices of bread on a baking tray lined with baking paper, top with the cheese and thyme.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Plate up the soup, top with the cheesy bread.

Good to know
Note: The bread will absorb some of the soup before the dish is served. This means that the bread can be broken apart with a spoon and enjoyed.

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