Monday, October 1, 2012

EPCOT Recipes: Soupe A L'oignon at Bistro de Paris


  1. 1½ pounds yellow onions, minced
  2. 10 tablespoons unsalted butter
  3. 2 tablespoons flour
  4. 2½ quarts chicken broth
  5. 1½ teaspoons salt
  6. ½ teaspoon pepper
  7. 2 sprigs fresh thyme or 2 teaspoons dried
  8. 2 sprigs fresh parsley or 1 tablespoon dried
  9. 2 dried bay leaves
  10. ½ pound French bread
  11. 9 ounces Gruyere cheese, grated


  1. In a large pot, sauté the onions in the butter over medium heat until brown, but not burned.
  2. Sprinkle with flour and stir a few times to form a roux.
  3. Gradually add 2½ quarts of chicken broth, then the salt, pepper, and herbs.
  4. Cook over low heat for 40 minutes.
  5. Meanwhile, cut the bread into ½-inch slices and lightly dry them in a 250 degree oven.
  6. When the soup is done, discard the sprigs and bay leaves.
  7. Place the bread in 4 to 6 individual ovenproof soup bowls or 1 large soup tureen.
  8. Ladle the stock over the bread and cover with cheese.
  9. Place the bowl(s) in a 450 degree oven and cook a few minutes until the cheese is melted and a golden color.

No comments:

Post a Comment