French onion soup

Onion soup is a traditional French recipe. They have been designed since Roman times but the current recipe for onion soup made from broth, baguette, bread or croutons and of course onions dates back to the 17th century. Several legends attribute the origin of the recipes to kings Louis XIV or Louis XV but it is unlikely that they cooked when they had cooks at their service. In Martinique, the recipe follows the same instructions and ingredients as that prepared in France.


For 8 servings:

  • 600 gr of onions
  • 50 gr of flour
  • 1 baguette
  • 50 gr of butter
  • 4 liters of chicken broth
  • 100 gr grated Emmental
  • 8 cl of dry white wine
  • Salt
  • Ground pepper
  1. Peel and slice the onions into half rings.
  2. In a casserole dish, melt the onions in the butter over high heat to lightly brown them.
  3. Add the flour and mix well to incorporate it.
  4. Set to moderate heat until melted.
  5. Add the chicken stock, white wine, season with pepper and salt then simmer, covered, for 1 hour.
  6. Toast baguette slices in the oven.
  7. Once the soup is cooked, remove from the heat.
  8. Divide the soup between bowls then the slices of toast and sprinkle with Emmental.
  9. Brown under the oven grill and enjoy hot.