This comforting and very delicious soup can easily be a great way to celebrate any holiday – whether it’s a new tradition for St. Patrick’s Day on March 17th or a classic tradition for Bastille Day on July 14th!
2.5 hours
4
4 yellow onions, sliced thinly into half-moons
1/2 stick butter or 4 tablespoons of extra virgin olive oil (butter is more traditional)
1 tablespoon flour
2 tablespoons of Better than Bouillon (beef, chicken or onion) – an option
4-6 sprigs fresh thyme
8 cups water (only if using Better than Bouillon) OR 8 cups of stock (beef, chicken or vegetable)
3 tablespoons of sherry vinegar or balsamic vinegar
12-16 baguette slices, whole wheat, if possible
2-3 cups Le Gruyère AOP, grated, depending upon the size of the soup crock or bowl
An Oldways recipe adapted from Jaine Mackiewicz, Paris by Mouth
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