Parisian onion soup (soupe a i'oignon, parisienne)

8 servings


Place the onions with the butter in a saute pan and fry until all the onions are brown. Add to the fried onions, stirring, flour, and then meat broth. Put the bay leaf and black pepper. Put on a low heat and cook for about 30 minutes. Remove the bay leaf and add salt to taste. Dry fresh white bread, cut into thin slices, over a high heat without oil, better loaves or buns. Pour the soup into soup cups, put a slice of lightly toasted white bread in each, sprinkle the bread with grated cheese (3/4 cup), cover the cups with lids or put in a warm oven for a few minutes to melt the cheese. Serve the rest of the cheese separately with the soup to the table