Onion Soup

Today we want to share a very rich recipe that my parents really like, onion soup. I must confess, I do not like onions. You might be surprised because most things are cooked with onions, and you are right! In fact, I also cook with onions, minced onions:-). My mother tells me this soup is delicious, and I agree, so we have prepared it and would like to share it with you. According to Wikipedia, it is an ancient soup that was served in medieval times with a tradition of pouring it over a slice of bread, it also exists in other European countries. It appears in the oldest edition of a 14th Century Cookbook, called Le Viandier, from Taillevent,which is preserved in the National Library of France. The custom of adding grated cheese is not part of the original recipe, this became a way of preparing it centuries later. Onion soup began as a humble dish made with “simple “ingredients” and sometimes identified with times of famine. This soup gained its fame in the nineteenth century when it spread to Paris to a few places opened in the wee hours of the morning, typically the taverns and restaurants, which surrounded the Halles of Paris in the central market. Onion soup went from being the soup of the workers in the market to a snack enjoyed by the people during or after the nightlife. In the second half of the twentieth century the Halles were demolished, but the tradition was not only kept in that Parisian quarter, but it was extended and was incorporated into the customs of the French people all over the country. Enjoy this delicious soup during the rainy season or during our winter months!


  • 2 tablespoons of butter
  • 3 onions
  • 4 cups of chicken broth
  • 2 tablespoons of virgin olive oil
  • Ground black pepper to taste
  • 1 Splash of brandy of Jerez
  • 2 cups of grated swiss cheese
  • 1 piece of 1-dayold bread


* Cut the onions julienne style and slice the 1-dayold bread.

* Toast the bread and heat the broth.

* In an earthenware pot (or a normal pot) heat the oil and butter, then add onion and fry for 15 to 20 minutes but not to golden brown. Add the brandy and let it cook for five minutes so that the alcohol evaporates.

* Add the toasted bread and the warm broth, then add the cheese all over to gratin, then put it in the oven for 15 minutes or until the cheese gets golden brown.

And ready to serve at the table and enjoy :-) have a very nice meal and a great Sunday afternoon :-)