Onion soup in the style of the legendary Parisian market women

Ingredients for 4 servings:

• 1 kg vegetable onion(s)
• 5 tbsp oil, neutral
• 2 tbsp flour
• 2 tsp sugar
• Salt and pepper, black, freshly ground
• 315 ml dry white wine
• 1 liter vegetable broth, strong
• 50 g butter
• 5 slice(s) baguette(s) or toast
• 8 tbsp Gruyère, grated
• 4 pinches of sweet paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

lightly bound delicacy from a French bistro

Peel the onions and slice them into thin rings – this is the original recipe. However, the soup can be difficult to scoop out, so it’s best to halve or quarter the onions and then slice or grate them into thin rings. Heat the oil in a large pot and fry the onions until translucent, releasing the juices. Dust the onions with the flour, season with sugar, salt, and pepper, and mix thoroughly. Gradually add the wine, then the broth, and simmer for 15 minutes with the lid slightly ajar. Meanwhile, heat the butter in a pan and fry the bread slices until crispy and brown. The same rule applies here: if you want it to be easier to eat, cut the baguette a little smaller. But in the original recipe, whole slices are used. These float better, of course. Ladle the onion soup into bowls, place the baguette slices on top, and sprinkle with cheese and paprika. Bake the soup in the oven or under the grill until golden brown and serve immediately.