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Soupe a l'Oignon - Onion Soup (v)

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This recipe serves 8 people


  1. 100g unsalted butter
  2. 800g white onions (finely sliced)
  3. 2l vegetable stock
  4. 160g baguette (sourdough if possible, since it does not absorb as much liquid as a regular baguette made with yeast) optional
  5. 160g gruyere cheese optional


Step one

Melt 1 in a pot, and add 2, cook on moderate heat until caramelised (brown colour) (can take up to 45 minutes depending on the type of pot)

Step two

Add 3 to the mix, then bring to the boil.

Step three

Season with salt and pepper. Serve in a pre-heated bowl.

Step four

Slice 4 ½cm thick, then toast on both sides until brown. Grate 5 and place on the sliced baguette, and toast until the cheese is melted. Then place on top of the soup bowl and serve.

Alternatively, place the croutons on a pastry tray, the grated cheese on top, and toast under a grill until brown in colour.

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