Autumn has arrived, or at least that's what the calendar says, so dinners arrive at home where soups and creams begin to take center stage. Today's recipe, the traditional onion soup recipe , is one of the star recipes at home, and best of all, it is very easy to make, but it is one hundred percent comforting!

So come on, continue with me and I'll tell you how I've prepared this wonderful soup, which with various touches can be one of your star dishes at this time if you have friends over for dinner.

In my opinion you will need two important things: a good vegetable broth, ideally you should have it ready the day before; and a good pot in which to prepare this traditional recipe -for this, nothing better than the Emile Henry kettle , inspired by the usual clay pots, nothing better for a grandmother's recipe.



  • 1.5 liters of vegetable broth, (2 leeks, 3 carrots, and onion)
  • 3 large sweet onions
  • olive oil
  • Salt and pepper
  • Grated parmesan
  • Bread slices


  1. First of all, prepare the vegetable broth. To do this, wash all the ingredients, cut them into pieces, and sauté them in the Emile Henry ceramic kettle with a little oil and salt . Add the water and cook for about 30 minutes - ideally, it should be as concentrated as possible. Strain and leave reserved in the pot.
  2. In a frying pan, add oil and when it is hot, sauté the onions with a little salt and pepper ( be careful at this point, because the broth is already salty and you do not want to overdo it) , and continue until you see that they are golden. Once they are ready, add the onion to the pot and leave it for about 20 minutes again, heating it up but not boiling.
  3. While it cooks, toast a few slices of bread and sprinkle with grated cheese, set aside.
  4. Serve the soup in plates or tureens that you can put in the oven for a few minutes (like the ones from Revol ), place the slices of bread and gratin everything in the oven.
  5. If you prefer, you can toast the slices of bread in a pan with a little butter and cheese, which will melt as well. Arrange them on top of the bowls and serve. Grate cheese on top again if you like, it will melt from the same heat.

As you can see, it is very easy to prepare and it is a soup that everyone tends to like. Bon appetit and happy fall!

    Emile Henry ceramic kettle , stainless steel Pallarès kitchen knife and T&G wooden chopping board

    Author of the recipe: Luisa from Cocinando con mi carmela


    Isabel Saenz said:

    Me encanta esta sopa! El caldo lo realizó igual pero además le añado pollo la encuentro más sabrosa

    Mari Luz said:

    Me parece una receta muy sencilla y tiene que estar muy rica.

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