Onion Soup with Parmigiano and Cracked Pepper

Total Time
Prep 20 mins
Cook 25 mins

From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup.

Ingredients Nutrition


  1. Warm the butter and 2 tbl.
  2. olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes).
  3. Add the stock.
  4. Taste and adjust seasoning.
  5. Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.
  6. Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg.
  7. Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces.
  8. Ladle the soup into bowls and serve with bread pieces.


Most Helpful

Lovely, lovely winter soup. I had this made for me as I've been quite sick recently and was really craving onion soup and this version provided great, robust flavour without being too heavy. Loved the sprinkle of parmesan in the bowl rather than coating the whole top of the soup with cheese (which does have its merits - just didn't want to go that way this time). A keeper.

evelyn/athens February 20, 2005

This was a delicious and flavorful soup -- just perfect for a winter night. I love the dry skillet method of toasting the bread -- I used a peasant bread and it was perfect with the recipe. Thank you so much for sharing this.

moxie December 11, 2003

This soup was easy to make and tasted so satisfying! I loved the Parmesan cheese! I halved the recipe with no problem! Thanks MG!

Sharon123 November 30, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a