Leo’s travel journal

Leo’s travel journal and other juicy bits…

Leo’s Onion Soup

with 2 comments

Golden onions are sauteed until the sugar content caramelises, lending a wonderful flavour and aroma to this simple, yet stunning soup. Key to a successful soup is definitely in the stock. Excellent on cold winter evenings!


6# large yellow onions, peeled, rinsed and sliced
100g unsalted butter
800ml good brown beef stock
1# bay leaf
2# cloves
Freshly ground black pepper

2 slices of baguette
150g Emmental / Colby cheese, grated
Chopped parsley


1. Melt the butter in the pot over low heat and add in sliced onions. Stir continuously, until the onions take on a nice golden hue; approximately 20 minutes.
2. Add in the brown stock and bring it up to an almost boil. Add in cloves and bay leaf. Reduce the heat to the lowest and simmer for 4 hours or more, preferably overnight. Remove bay leaf and cloves, adjust seasoning with salt and pepper.

3. Spoon the hot soup into two heat-proof bowls. Float the baguette slice on top of the soup and top with grated cheese and a generous sprinkling of chopped parsley.
4. Put in the grill or oven at the highest temperature for approximately 5 minutes or until the cheese is melted and golden spots appear. Alternatively, you may use a propane torch for this step.
5. Serve immediately.


Written by Leo

3 April 2006 at 7:24

Posted in Food, My Thoughts

2 Responses

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  1. Yummy! =D


    3 April 2006 at 13:31

  2. *sigh* if i knew u were gonna post receipy online,I won’t have to carry the heavy book. =PI cook 6 dishes out of the thick book you gave me and it all taste yummy. I found a secrect= MSG!!!!hahahah can’t live without it. Are you proud of me? *wink*


    4 April 2006 at 22:44

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