Recipe: Onion Soup with Sausage and Cheese by Julius Jaspers
We love cooking, but we’re less fond of the mountain of dishes. So it’s nice to use just 1 pan every now and then. Like this onion soup, which we found in the book Eenpansbijbel by chef Julius Jaspers. The ideal recipe to kick off autumn (which starts this weekend!).
The onion soup from Au Pied de Cochon in Paris was the basis for this soup. An institution in the old days. These days, you shouldn’t go there anymore; according to Julius, it has turned into a tourist rip-off joint.
How to make onion soup with sausage and cheese
- Remove the casings from the sausages, cut them into pieces and fry them until crisp on all sides in a pan with 1 tablespoon of butter. Set aside.
- Gently fry the onion with a little salt in the sausage fat and remaining butter, and let it soften without browning.
- Add the stock and bouquet garni, bring to just below a boil and cook for 1 hour, until the onion is completely soft. Let the pieces of sausage warm through for another 10 minutes and remove the bouquet garni.
- Fill plates or bowls with the soup, distributing the onions and sausage evenly. Cover with pieces of baguette topped with Emmental, gratinate* under the grill and serve immediately.
Tip: Instead of gratinating the soup in plates or bowls in the oven, you can also gratinate a tray of pieces of baguette topped with cheese and place them on the soup. It’s almost just as delicious.
Title: Eenpansbijbel
Author: Julius Jaspers
Price: €34,99
Publisher: Carrera Culinair
Read also:
- The health benefits of onions
- No more tears when cutting onions? These glasses are the solution
- The ultimate onion guide
