Parisian Onion Soup

    25 minutes

    This is not your average French onion soup! It's quick to make, thickened with yolk, cream and cheese and flambeed with brandy. Try it!

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    Serves: 4 

    • 50g butter
    • 375g onions, thinly sliced
    • 40g flour
    • 4 cups hot beef stock
    • 1 egg yolk
    • 1 dash cream
    • 50g grated Emmental or Gouda cheese
    • salt and pepper, to taste
    • juice of 1 lemon
    • 1 shot (30ml) kirsch or other brandy

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt half the butter in a saucepan and fry onions until transluscent. Remove onions and set aside.
    2. Melt remaining butter and add flour. Stir constantly to form a roux. Gradually add stock and bring to a boil, then return onions to the saucepan.
    3. Place the egg yolk in a bowl and add a ladleful of hot soup, whisking. Gradually whisk the mixture back into the hot soup. Add the cream and cheese and stir into the soup until melted. Season with salt, pepper and lemon juice.
    4. Carefully warm the brandy in a ladle over a candle flame. Light the brandy with a long match and pour over the soup to flambe it. Serve!

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