ONION AND POTATO SOUP, a traditional French first course, soup à l’oignon, easy recipe, light, delicious comfort food, warm and comforting dish with few calories.
Simple and tasty onion and potato soup, a light first course to lick your lips, the preparation is quick but the cooking is a bit long and worth it, a true delight that warms the heart.
The recipe for onion and potato soup is perfect for dinner, also great for lunch if you love onions like me, generally it’s based on meat broth but I preferred a lighter and vegetarian version with vegetable broth, a real treat.
The onions should be cooked for an hour to make them more digestible, more than a soup it becomes a velvety, truly delicious and fragrant.
Follow me in the kitchen today there’s onion and potato soup!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 1-2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 88.68 (Kcal)
- Carbohydrates 15.08 (g) of which sugars 3.14 (g)
- Proteins 2.74 (g)
- Fat 2.28 (g) of which saturated 1.39 (g)of which unsaturated 0.85 (g)
- Fibers 1.94 (g)
- Sodium 323.57 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 white onion
- 1 tablespoon all-purpose flour
- Half teaspoon sugar
- 1 1/4 cups meat broth (or vegetable)
- 1 tablespoons butter
- 1 leaf bay leaf
- 5.3 oz potatoes
Preparation
If you don’t have the meat broth, you can prepare a vegetable broth as I did.
Slice the onions and cook them in a pan with a drizzle of oil, sugar, and water, they need to stew for an hour.
After the time has passed, add the broth and chopped potatoes and cook for half an hour.
Cut the bread into chunks and cook it under the oven grill.
When the soup is ready, add the flour, mix well, sprinkle with Gruyere, and serve.
Bon appétit
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