Recipes Soupe a L’Oignon Gratinee Bistro de Paris France, Epcot

Serves 4-6


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


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