in France, Soup Recipes

Flambéed onion soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg onion(s)
  • 3 tbsp butter
  • ¾ liter meat broth
  • 125 ml white wine
  • ¼ tsp caraway powder
  • ¼ tsp black pepper, ground
  • 125 g cheese (Emmental)
  • White bread sticks
  • 8 cl brandy (4 liqueur glasses)
  • Paprika powder (rose paprika)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and slice them into thin strips. Fry them in butter until golden brown and soft. Add the broth, wine, and spices, bring the soup to a boil, and simmer for 10 minutes. Season with paprika, if desired. Grate the cheese. Toast 4 thin slices of bread in the oven or under the grill. Ladle the soup into cups, top with bread, and scatter the cheese on top. Heat the brandy in a small pan on the chafing dish, light it, and pour it over the soup while it’s still hot. This should melt the cheese.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tartlets with pine nuts and almonds

'Stroganoff' flambéed