Family tradition: the French onion soup with port

The French onion soup with Port is such a memory…

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The French onion soup is a dish of the classic French cuisine but it is curiously difficult to find it on the menu of restaurants located in France. You will find it more commonly in French restaurants in the US or the UK. It is certainly not a very trendy dish for French chefs based in France. Too old fashion maybe.

According to some history researches, the dish was already prepared several centuries ago but it is only Louis XV or Louis XIV who would have created the actual version of the French onion soup. The story has not been confirmed though. Before Louis XIV and Louis XV, the soup was prepared by the working class as the onion was a basic and cheap ingredient largely available.

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At home, it is a classic of my father. He is almost never cooking but the onion soup is his responsibility. This soup is the symbol of comfort food: warm, sweet and cheesy = delicious! We usually add on top some bread and gruyere cheese or comte cheese grilled in the oven, it gives an extra touch. This recipe is not the original one. It is however inspired from Chef Oliver (not Jamie Oliver, our French Chef Oliver :P).

This is certainly one of my favourite soup recipe with the chestnut recipe! I am looking forward the next one! 🙂

The recipe is here!

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French Onion Soup with Port

By Sophie Maulevrier Published: January 23, 2014

  • Yield: 4 portions (4 Servings)

French onion soup with Port recipe



  1. Cut the onions in small pieces and cook them in a pan with some butter. They must reduce but not caramelized. It is then important to stir all the time and just cook them.
  2. Add the flour to the onions and stir for a minute. Then add the water and scratch the bottom of the pan with the spoon to recover all the flavours attached to it.
  3. Add the salt and pepper. Cover with a lid and let the soup cook for 10 to 15 mins on low heat.
  4. Add the spoon of creme fraiche and the Port.
  5. Pour the soup in 4 bowls and add one slice of bread per bowl. Add the cheese and put the bowls under the grill for a few minutes.

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