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    You are in: Home / Recipes / Soup a L'oignon (French Onion Soup) Recipe
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    Soup a L'oignon (French Onion Soup)

    Soup a L'oignon  (French Onion Soup). Photo by AcadiaTwo

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    pammyowl's Note:

    Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8

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    Units: US | Metric


    1. 1
      Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
    2. 2
      Add the flour and cook for about 2 minutes more.
    3. 3
      Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
    4. 4
      Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
    5. 5
      Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.

    Ratings & Reviews:

    • on November 12, 2013


      Love French onion soup and this was no exception!!! Made this Sunday and the only thing I did differently was to add a few more onions. I did used the optional sherry which just added to the depth of flavor. Definately a keeper. Made for the Cook-a-thon in Memory of Pammyowl 2013.

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    • on February 10, 2013


      French Onion made with sherry is one of our favs and the addition of mustard was a tasty new twist.
      Thanks so very much for chasing away our winter blues with this flavorsome soup.

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    • on February 03, 2013


      What a great soup for a cold winter day. I halved the recipe for myself but forgot to reduce the brown sugar so it was a little on the sweet side but still oh so good. I didn't add as much water as I wanted a fuller flavor and I did use the sherry. I think the sherry is what really gives the soup the flavor. I was a little unsure about the Worcestershire sauce but it went over well. I only put mozzarella cheese on top of the soup then popped it in the oven until the cheese was melted and brown. Made for Best of Cookbook 2012.

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    Read All Reviews (8)


    Nutritional Facts for Soup a L'oignon (French Onion Soup)

    Serving Size: 1 (571 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 639.5
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 9.8 g
    Cholesterol 44.9 mg
    Sodium 1760.6 mg
    Total Carbohydrate 87.2 g
    Dietary Fiber 5.0 g
    Sugars 9.5 g
    Protein 28.1 g

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