French Onion Soup | Teardrop Onion Soup. EUROPE, FRANCE

Servings  4people



5 onions, sliced thinly

1/2stick butter

1/8cup all-purpose flour(added when onions are caramelized)

1 1/2cups white wine(dry)

6cups water

3sprigs thyme

1sprig parsley

1-2 bay leaves

4slices french bread

4-6oz Gruyère, shredded


  1. Slice the onions and cook in lots of butter. Start with a big pot but know they'll reduce to almost nothing. Cook for around 30 minutes.
  2. Reduce heat and keep stirring, especially towards the end. You don't want to burn them. Take it another shade darker then stir in the flour for minute.
  3. Splash on the wine and water and scrape off the crusty bits off the pot.
  4. Drop in the herbs. Plenty of fresh thyme, parsley, and a bay leaf. You can tie them together or put them in a little cheesecloth. The French call this a bouquet garni. They remove them after cooking. However… you could chop the parsley and thyme up if you’d prefer to leave the herbs in the soup.
  5. Season with plenty of salt and pepper and simmer for about 20 minutes. Ladle into heatproof bowls and top with a crusty crouton and cheese. Place under broiler until the cheese is browned.


Slovak Sour Bean Soup. EUROPE, SLOVAKIA
Bean n’ Barley Soup | Ričet. EUROPE, SLOVENIA
Balkan Baked Beans | Prebranac. BOSNIA and HERZEGOVINA, EUROPE
Warm Christmas Potato Salad | Seasoned Potatoes with Salt Cod. CROATIA, EUROPE
Savory Cheese Pastry | Banitsa. BULGARIA, EUROPE
Ham and Cheese Bread | Prisnats. EUROPE
Cardamom Sweet Bread | Pulla. EUROPE, FINLAND
Artisan French Bread (or diary of a bread-aholic). EUROPE, FRANCE


Please, login to leave comments