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Soupe à l'oignon
Cook onions in butter and oil with salt over medium-low, stirring, 40–50 minutes until deep brown. Do not scorch.
Tip: A pinch of sugar is allowed if they stall. A handful is jam, not soup.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Soupe à l'oignon take?
1 hr 30 min all in — 15 min prep, 1 hr 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Beef stock → Mushroom stock plus soy. A vegetarian bowl. Still caramelise the onions properly.
Any tips from this recipe?
Yellow onions, not red. Red goes muddy. Wine for deglazing is classic if you drink it. Water and patience also work.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.