Potage d’Oignons au Lait recipe
This cozy French onion soup recipe swaps the traditional beef broth for creamy whole milk, creating a lighter, subtly sweet flavor profile.
Equipment
- Large saucepan (3–4 qt)
Ingredients
- 2 large yellow onions
- 4 tablespoons salted butter
- 1½ cups water
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cups whole milk, at room temperature
- 8 to 12 thin slices of stale French baguette
- Olive oil optional (for brushing bread)
Instructions
- Peel and trim the onions. Slice them in half lengthwise, then cut into thin strips.
- In a large saucepan over medium heat, melt the butter. Add onions, reduce heat to low, and cook for about 45 minutes, stirring frequently, until they are deeply golden brown.
- Pour the water into the pan, scraping up any brown bits. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for 15 minutes.
- Add the milk, bring the soup back to a simmer, then raise heat slightly and allow it to gently boil while stirring. Once it begins to boil, remove from heat.
- Preheat the oven to 400°F and line a sheet pan with aluminum foil.
- Place the baguette slices on the sheet pan. (Brush with olive oil if desired.) Toast on the top rack of the oven for 5 to 7 minutes or until lightly browned.
- To serve: place the toasts in the bottom of 4 bowls and ladle the hot soup on top, or float the toasted slices directly on the soup. Serve immediately.
Notes
- For a richer flavor, consider using caramelized onions with a splash of white wine before adding the water.
- Stale baguette is preferred as it holds up better in the soup.
- The milk should be room temperature to prevent curdling when added to the hot onions.
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