August 16, 2009

Basic Onion Soup

Basic Onion Soup

This recipe is sent to us by Col. Joseph Reich, a friend of mine and colleague at St. Paul’s.

It is from Twelve Months of Monastery Soups, by Brother Victor-Antoine d’Avila-Latourrette.

Basic Onion Soup


  • 6 large onions
  • 6 tablespoons olive oil
  • 6 cups water or stock of choice
  • 4 bouillon cubes (if soup stock is not used)
  • 6 slices bread, toasted
  • Salt & pepper to taste
  • Grated Gruyere cheese (I use Mozzarella)


  1. Cut the onions into thin slices. Pour the oil into the soup pot and cook the onions slowly until they turn brown. Stir continually.
  2. Add the water and bouillon cubes (or soup stock). Bring the water/stock to a boil, boil for 5 minutes, and simmer for 10 more. Add the salt and pepper. Stir well.
  3. Pour the soup into oven-proof soup bowls. Add a slice of toasted bread on top, cover the entire top of the bowls with grated (or sliced mozzarella) cheese, and carefully place the bowls into a pre-heated oven (350 degrees) for 5 to 10 minutes (or the microwave for 15 – 20 seconds, one bowl). Serve the soup when the cheese begins to bubble.

Image courtesy of ilmungo on