© 2013 Can Caramelo

French Onion Soup

I still remember this onion soup I had many years ago on a high school trip to Prague, Vienna and Budapest. In Budapest we found a shelter from the rainy weather in the beautiful old streetcars. In the evening we went to a restaurant and in order to get warm, I ordered onion soup. I was amazed when it was served in an edible dish, a round bread. This really is an organic totally recyclable dish! I ever since loved the idea and made it a couple of times during the years. I made the bread with this recipe, cutting the dough in four and forming little round loafs, but of course you can just buy some small round loafs. Recently it has been shown that the color of the plate has an influence on the amount of food people will serve on them as well as on flavor perception. When the color contrast between the plate and the food is low (like for example green beans on a green plate or cauliflower on a white plate, people serve more food than in the presence of a high color contrast. Regarding flavor perception, a strawberry mousse was rated to have a more intense and sweeter taste and was liked overall much more on a white plate than on a black one. Now, how does a plate made of a bread influence our flavor perception?

onion soup
I don’t remember if the Hungarian Onion Soup had cheese. I think that might have been an influence from a visit to France where they usually serve the soup in a plate or bowl with slices of bread gratinated with Gruyère cheese on top. You won’t want to miss it! Apart from being delicious, another good reason to make this recipe is: nobody will have to do the dishes afterwards!

onion and carmel

• 1.5 kg Onions
• 500 ml of vegetable stock
• 300 ml white wine
• 1 tsp salt
• 3 tbsp butter
• 0.5 tsp freshly ground nutmeg
• 300 g Gruyère cheese
• 4 small round bread loafs (I made it myself cutting in four parts the dough of this recipe and giving it a round shape)
• 10 sprigs of thyme, leaves picked
• black pepper to taste

Put the butter in a big pot and cut the onions in rings. Put them in the very hot butter and let them get browned. Don’t move them around too much. Turn down the flame and leave them for 30-60min, stirring a bit every once in a while. Add the white wine and then the vegetable stock, the salt, thyme, nutmeg and pepper. Let simmer for 20 more minutes. Preheat the oven to 250ºC (480ºF). Meanwhile cut a round opening into the breads and take out the crumb. Fill the onion soup into the breads, put 2 slices of Gruyère cheese on top of each bread and put them all into the oven (I put them in bowls in case some of the liquid would come out). Leave them for around 5 minutes, until the cheese is melted, crispy and a little browned.

onion soup with bread outside


  1. Esteban
    Posted 22 Dec ’13 at 2:11 pm | #

    Great recipe, thanks!

  2. Sabina
    Posted 28 Dec ’13 at 1:41 pm | #

    Muy bueno!! si tu web fuese un plato, éste sería del contraste perfecto para animarme a hacer esta receta


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