$ $ $ $ $
• • • • •
35 mins

Sweet Paul Eat and Make
I was twelve and in Paris with my parents when I first had French onion soup. We stayed in a small hotel in the 7th arrondissement near the Eiffel Tower, and my mom bought me a pair of beige corduroys, a brown blazer, and brown lace-up suede shoes. I felt like a Parisian.
One night we went to a tiny restaurant that served only two things: onion soup and beef entrecote. The onion soup was the best thing I had ever tasted—sweet caramelized onions, a hearty broth, and Gruyere cheese.
If you make onion soup with single slices of bread, they sink and get soggy, but toasted cubes stay on top and keep crispy. I add a small red onion for additional sweetness, and some white wine for a little acidity.

Posted by Houghton Mifflin Harcourt Published See Houghton Mifflin Harcourt's 13 projects »

© 2023 Paul Lowe · Reproduced with permission. · Excerpted from SWEET PAUL EAT AND MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Alexandra Grablewski.
  • Step 1

    Melt the butter in a large saucepan over medium heat. Add the onions and garlic and saute until they are soft and translucent, about 15 minutes.

  • Step 2

    Stir in the flour and the wine. Stir in the stock, bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Season with salt and pepper.

  • Step 3

    Preheat the oven to broil on high, with a rack in the upper third.

  • Step 4

    Cube the bread, place on a baking sheet, and toast until golden, about 2 minutes, tossing once.

  • Step 5

    Pour the soup into four ovenproof bowls, top with the bread, and cover with the cheese.

  • Step 6

    Broil until the cheese is melted, about 3 minutes.

  • Step 7

    Serve steaming hot.

Made this project? Share your version »


Square 2021 04 02 173905 img 4855

More Projects