Brasserie Balzar’s Midnight Onion Soup


Wonderful soup but very filling. From The Paris Cookbook  This recipe serves 4


  • 6 Tbs unsalted butter Butter, without salt
  • 6 Tbs peanut oil Oil, peanut, salad or cooking
  • 3 lbs onions, peeled,halved vertically through the root, and thinly sliced
  • 1 Tbs fine sea salt Salt, seasoned
  • 4 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2/3 cup dry white wine Alcoholic beverage, wine, table, white
  • 1 1/2 tsp freshly ground white pepper Spices, pepper, white
  • several sprigs fresh thyme
  • several fresh dried bay leaves
  • 8 thin slices baguette, toasted Baguette
  • 1 lb swiss gruyere, freshly grated


Step 1

In 10 qt. stockpot, melt the butter over low heat. Add the oil, onions and salt and stir to coat the onions. Cook, covered over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 mins.

Step 2

Sprinkle the flour over the onions and stir to coat the onions. Immediately add stock, wine,4 quarts water, pepper thyme, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, Partially covered for 30 mins. Taste for seasonings (Can be prepared to this point 1 day ahead. Refrigeratei a covered container. Reheat gently at serving time)

Step 3

Reheat the broiler

Step 4

Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve soup


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