Onion Soup à la Lyonnaise

Posted on Apr 5, 2015

Onion Soup à la Lyonnaise
Here is the recipe for onion soup served in France’s finest restaurants. I learned about it working in some of these restaurants when I was an apprentice (45 years ago!)
Ingredients (four servings)
  • 2 yellow onions sliced thin
  • 2 red onions also sliced thin
  • 1 teaspoon of chopped garlic
  • 1 sprig of fresh thyme or 1 teaspoon of dry thyme
  • 1/4 cup of Worcestershire sauce
  • 1/2 cup of dry white wine
  • 3 bay leaves
  • 2 quarts of beef broth
  • 1/2 lb of grated gruyère cheese
  • 1/4 cup of olive oil
  • 4 oz (1 stick) of butter
  • Sea salt and black pepper
  • French baguette slices (1/4 inch) toasted until crunchy and reserved for later
  • 2 egg yolks mixed gently with 1/4 cup of heavy cream reserved for later
  • Chopped parsley, the finishing touch for garnish
Execution (± 40 minutes more or less)
  1. On low heat in a heavy stock pot melt the butter with the oil and then add the onions with a little bit of salt and pepper. Keep cover and stir often.
  2. When onions are tender, remove lid and start browning the onions while stirring often.
  3. Add thyme, garlic, and bay leaves.
  4. Do not burn the onions. It’s okay to have them stick to the pot as long as you stir them often.
  5. When onions are finally brown, add wine, Worcestershire sauce, and broth.
  6. Simmer for about 20 minutes; check seasoning (salt and pepper); soup is ready for consumption now
Preparing to serve
  1. Place bowls (preferably onion soup bowls with handles) on a sheet
  2. Fill up the bowls about three quarters and then arrange the baguette slices in order to cover the liquid
  3. Sprinkle with cheese generously
  4. Finally, pour the egg and cream mixture
  5. Broil gently until light brown
  6. Sprinkle with chopped parsley
Bon appétit!