The Meurice's couture onion soup

A true historical monument of French gastronomy and a quintessential humble dish, did you know that onion soup comes in a palace version at Le Meurice ? Served at the chic Le Dalí restaurant, this gourmet version is adorned with 34-month-old Comté cheese in the kitchen of Chef Clémentine Bouchon, who perfected the recipe. Today, we propose making it at home, without skimping on presentation, for a wow-worthy starter that will impress your guests.


Ingredients to shop for

For 4 servings :

  • 500g of thinly sliced straw onions (not too finely)
  • 1L of beef broth (recipe below)
  • 250g of water
  • 35g of red Port wine
  • 60g of olive oil
  • 20g of unsalted butter
  • 6g of grated 34-month-old Comté cheese
  • 2g of stale country bread (1 slice)
  • Salt and pepper

The recipe 

  1. Cut the onions in half, then halve them again widthwise.
  2. Slice them to about 2mm thickness.
  3. Sauté the onions in oil and butter.
  4. Halfway through, deglaze with a ladle of broth, let it reduce to dryness, and recolor before repeating the process one last time.
  5. Deglaze with Port wine, reduce to dryness, and moisten with the remaining broth and water. Cook until a good consistency is achieved over low heat.
  6. Adjust the seasoning.
  7. Add the bread and Comté before gratinating under the broiler and then serve.

For the Beef Broth

Ingredients :

  • 1.5kg of beef ribs, cut into pieces
  • 400g of beef bones, cut into pieces
  • 1kg of beef shank, cut into pieces
  • 1 piece of oxtail, cut into pieces
  • 0.5 piece of straw onion, cut in half
  • 0.5 piece of straw onion, cut in half and burned
  • 1 piece of celery stalk
  • 0.5 piece of leek
  • 1 piece of carrot
  • 2 sprigs of thyme
  • 0.5 piece of garlic head, cut in half
  • 1.5g of coarse salt
  • 1.5g of black peppercorns
  • 1.5g of juniper berries
  • 1.5g of cloves

The process :

  1. Soak the meat pieces for 1 hour, then divide into two parts.
  2. Cook the first part with enough cold water to cover.
  3. Bring to a boil, skim, and add the aromatic garnish and spices.
  4. Simmer for about 12 hours.
  5. Strain the broth and cook the broth again with the second part of meats (without adding aromatic garnish).
  6. Bring to a boil, skim, reduce to a simmer for another 12 hours before straining.

Also, discover the foolproof recipe for tuna and egg bricks and Pierre Hermé's vegan almond financiers.

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