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Onion Soup

Onions were considered potent aphrodisiacs by the Greeks and also the Romans made much use of them. In his De re Coquinaria Apicius reccomended eating them boiled mixed with pine kernels.

In the his famous Perfumed Garden written in the XVI century, Sheik al Nefzawi writes of the portentious virtues of this simple vegetable giving a few recipes but counselling moderation as its effects could be too lasting, bringing embarassement.

The French, renowned lovers, have given us a wonderful recipe for gratinated onion soup, on the menu of the most refined restaurants and the simplest brasseries. Try it with your favourite red wine and your favourite company.

  • 4 sliced onions
  • 3 tbsp butter
  • 2 tbsp flour
  • 500 ml stock
  • 6 slices country bread toasted in the oven
  • 100 g grated Gruyère


Brown the onion rings in the butter in a non stick pan. Keep the heat low and stir often so they do not stick.

When they start colouring add the flour and stir for a minute, then add the stock. Cook for 25 minutes.

Butter a small oven dish and line the bottom with 2 slices of toast.

Pour some stock on top and a grating of Gruyère cheese and repeat three times adding butter to the last layer.

Grill until a fine golden crust forms on the top.





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