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Preparation time: 20 minutes
Cooking time: 30 minutes
8 brown onions
2 glasses of white wine
Rounds of toasted baguette
Grated Gruyère cheese
1. Slice the onions thinly and then sauté them in the olive oil until they brown. Add the white wine, reduce by a third, then add 2 litres of water.
2. Allow to cook for 20 minutes (the onions must be meltingly tender and the soup must be a nice brown colour) and season.
3. To serve, cover the baguette toasts with grated cheese, place them on top of the soup and place under the grill to gratinate the dish.
by Stéphane Reynaud
Acclaimed Parisian chef Stéphane Reynaud writes beautiful recipes that combine his passion for traditional French cooking with his enthusiasm for modern cuisine. His range extends from simple home cooking to more complex, intricate dishes. In Ripailles, which loosely translates into English as 'feast', Stéphane presents the very best of the French kitchen and delves into the origins of French cuisine. With a unique and delicious array of recipes, this is the most comprehensive French cooking collection you will find.