Onion Soup - original recipe from Lyon region Recipe
Onion Soup - original recipe from Lyon region
Flavors of Lyon
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
For 4 servings

- 4 large onions, thinly sliced
- 50 g (3 tbsp.) butter
- 50 ml (3 tbsp.) oil
- 30 g (3 tbsp.) flour
- Salt, pepper
- 2 cloves of garlic, peeled and crushed
- 1 liter (4 cups) water or chicken broth
- 100 ml (6 tbsp.) white wine
- 100 ml (6 tbsp.) Madeira, porto or brandy
- 100 g (3 1/2 oz.) grated gruyere
- 1/2 baguette, sliced

- 3 egg yolks, lightly beaten
- bouquet garni
  1. Cook the onions in butter and oil over medium heat until lightly colored. Sprinkle with flour, mix well and cook for a few moments.
  2. Add the white wine. Reduce and add chicken broth, salt, pepper, the bouquet garni and garlic. 
  3. Bring to a boil and simmer for 1 hour over low heat. Meanwhile, slice the bread thinly and dry briefly in the oven; remove. 
  4. Combine the egg yolks and Madeira. 
  5. When the soup is ready, remove the bouquet garni. Add the egg yolks and mix well. 
  6. Ladle the soup into bowls. Place a few croutons on top and cover with gruyere. Place the bowls in a pan of hot water in a preheated 210° C (425° F) oven and cook for 10 minutes until the tops are browned and bubbly.

Variation MS

I add a piece of beef (such as blade) and simmer over low heat for 3-4 hours, doubling the quantity of water. Add more water along the way if necessary. The broth is delicious and concentrated enough that you don't need to add the egg yolks - perfect if you're watching your cholesterol. 

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