Soup of the week: Grated onion soup

One of the most classic French dishes, Grated onion soup is an excellent dish to serve on a winter night. Onion soup is healthy and yet delicious. Well, if you make it the right way – to be sure you do, let’s talk to my grandpa!  

Why? Because he taught me this absolutely awesome recipe! This recipe for grated onion soup will guide you through each step of the process, from preparation to consumption.

Soup of the week - Grated onion soupPin

Preparation time: 15 minutes

Cooking time: 30 minutes

  • 3 tbsp. (45ml) of sunflower oil
  • 4 big organic yellow onions
  • 2tbsp. (30ml) of gluten free flour (optional)
  • 1 bottle of gluten free beer
  • 1 cup (250ml) of vegetable broth
  • Emmental cheese or Vegan cheese
  • Toasted sliced of gluten free bread (2 slices per person)
  • Salt and pepper
  1. Thinly slice your onions
  2. In a pot, heat the oil and stir in the onion to cook them for about 5 minutes. Put in the flour and mix it with the onions until they’re all covered. The flour is optional but I like to have a smooth texture for this soup.
  3. Add in the beer, the vegetable broth, salt and pepper. Let it simmer for 20 minutes.
  4. In the meantime, toast your bread and tear it in big pieces. Put the pieces in each bowl.
  5. Pour in the soup in each bowl and cover with a bit of cheese.
  6. Grate it in the oven for 5 minutes or until golden.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“This soup is easy and quick to make, and tastes great. I used a pre-sliced bag of onions, cooked them in the microwave instead of on the stove, and added some chopped green pepper.” 

“This is my mothers recipe. She gets lots of compliments for this! I do use more boiling water, less stock since it always seems to get watery on me. But it’s very tasty! You can also substitute beef stock with chicken or vegetable stock if you don’t have gluten free beer on hand.”

“This recipe is really easy. I use fresh minced garlic instead of reci-pe garlic. I also use regular fresh onion instead of the powdery onion, but it still tastes great. I use less salt too, which is better for you.”

“My mother in law makes this for me all the time when I come to visit her home in France, and she always gives me exactly what I made with this recipe, awesome, thanks!!!”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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