Parisian Onion Soup

The simple Parisian onion soup
 gained popularity as a hot winter soup
 among the artists of the Paris suburb of Montmartre.



Heat the butter or oil in a pot. Cut the peeled onions and garlic into thin slices and sauté lightly.  Sprinkle with the sugar, add pepper corns, juniper berries and bay leaves.  Brown for a few minutes.  Add the wine and the meat broth.  Let the soup boil uncovered for 20 minutes.  Season to taste with salt, pepper and lemon juice.

Cut the bread into small cubes and toast in a pan.  Ladle the soup into an oven-proof casserole.  Sprinkle the bread cubes and cheese over the middle of the soup and broil in the oven until cheese is bubbly and golden.  Serve hot.



Translated by Rose Vetter


400 g
4 cloves
¼  L
white wine
1 L
meat broth
4 slices
white bread
200 g
grated Emmental cheese
1 tsp.
1 tsp.
juniper berries
2 bay
1 tbsp.
butter or oil
1 tsp.
salt, pepper, lemon juice

Hot Onion Soup served in a Casserole
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