About
Sweet Paul Eat and Make
I was twelve and in Paris with my parents when I first had French onion soup. We stayed in a small hotel in the 7th arrondissement near the Eiffel Tower, and my mom bought me a pair of beige corduroys, a brown blazer, and brown lace-up suede shoes. I felt like a Parisian.
One night we went to a tiny restaurant that served only two things: onion soup and beef entrecote. The onion soup was the best thing I had ever tasted—sweet caramelized onions, a hearty broth, and Gruyere cheese.
If you make onion soup with single slices of bread, they sink and get soggy, but toasted cubes stay on top and keep crispy. I add a small red onion for additional sweetness, and some white wine for a little acidity.
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© 2024 Paul Lowe · Reproduced with permission. · Excerpted from SWEET PAUL EAT AND MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Alexandra Grablewski.
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Step 1
Melt the butter in a large saucepan over medium heat. Add the onions and garlic and saute until they are soft and translucent, about 15 minutes.
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Step 2
Stir in the flour and the wine. Stir in the stock, bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Season with salt and pepper.
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Step 3
Preheat the oven to broil on high, with a rack in the upper third.
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Step 4
Cube the bread, place on a baking sheet, and toast until golden, about 2 minutes, tossing once.
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Step 5
Pour the soup into four ovenproof bowls, top with the bread, and cover with the cheese.
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Step 6
Broil until the cheese is melted, about 3 minutes.
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Step 7
Serve steaming hot.
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