I like this soup, and particularly the onions because when they are cooked in the butter they are fondant and sweet. My mother made this recipe when I was younger but not very often because my sister hates onions so now I make it again and again! In France we eat onion soup after new year celebrations, at 1 o’clock. It’s a real custom and it’s good after you have had a lot of drink.

Ready

• 1 Kg onions
• 50 g of butter
• 10 cl of white wine or blond beer
• 1 litre of fowl or vegetable broth
• 3 tea spoons of flour
• Thyme
• 2 leaves of laurel
• A little grated nutmeg
• Salt
• Pepper

Set

• Saucepan

Go

1. Cut in small piece the onions.
2. Glaze the onions in the butter.
3. Deglaze with the wine or the beer.
4. Add the flour and mix quickly.
5. Add the broth, the herbs, salt, pepper and nutmeg.
6. Cover and cook for 50 minutes on soft fire, mixing from time to time.

What you should know

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