Soupe à l'oignon (Lyonnaise Onion Soup) |

Posted on

10 May 2015


Aga Marchewka

Soupe à l'oignon (Lyonnaise Onion Soup)

Soupe à l'oignon (Lyonnaise Onion Soup)


1.2 kg of large onions
50 g duck fat
150 ml chicken broth
100 g of Beaufort cheese
Salt, pepper


  • Peel the onions, chop them finely.
  • Heat the duck fat in the frying pan.
  • Add the onions.
  • Keep them covered in such heat for 30 minutes, stirring.
  • Add the chicken stock and simmer for 15 minutes.
  • Remove half the onions.
  • Pour remaining mixture into the bowl.
  • Mix until it becomes a creamy soup.
  • Adjust seasoning.
  • Pour the soup into a soup dish and add onions aside with the strips of Beaufort cheese.
  • Serve warm.
Cooks Note

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