The Onion Soup at Au Pied du Cochon, Paris
When my husband and I were on our honeymoon in Paris, he was dying for a great onion soup, so I told our taxi driver (in my best French), “Il veut soupe a l’oignon”. He immediately drove us to a restaurant called , “Au Pied du Cochon”, which stands for “The foot of the pig” , which is one of their specialties. Their onion soup was simple, traditional and divine. They also served this amazing tower of “Fruits de Mer”, consisting of multiple types of seafood (Oysters, Langoustines, etc…) We noticed a man, alone and really drunk eating it. He continued to shout obscenities and insults at the waiters. As he staggered out, two of the waiters took off their aprons and followed after him. We still wonder why. Did they rough him up? We do not know. But the waiters did walk back in with smiles on their faces. What a great night and I cannot wait to make it back there some day. For now, I make the onion soup which is surprisingly easy. You really cannot mess it up by adjusting the measurements of the ingredients.
- 2 Tablespoons Butter and/or Regular Olive Oil
- 4-6 Yellow Onions, Peeled and Sliced
- 1 Tablespoon Sugar (optional).
- 4-6 Cups Broth (traditional recipe calls for Beef, I use whatever I have on hand).
- 1/2 – 1 Cup Red or White Wine (great way to use up leftover wine).
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- 2 Tablespoons Brandy or Cognac(optional)
- Sourdough Bread slices, toasted
- 1 Cup Shredded Swiss Cheese
- 1 Cup Shredded Gruyere (I buy already shredded Swiss/Gruyere mix from Trader Joe’s).
- 2 Tablespoons Grated Parmesan (optional)
In a large pot, heat butter and add onions. Stir on a low to medium flame until onions are carmelized. If you need to, you can add a little sugar to help speed up the process.
Add wine and scrape the brown bits off of the bottom of the pot. Add broth and herbs. Reduce the flame and let cook for about 20 minutes (or more). Add the cognac or brandy.
Divide into individual, oven proof dishes. Place a piece of Sourdough toast (or your favorite Gluten Free option such as Udi’s bread) on top. Sprinkle parmesan cheese on top of the bread (optional). Then, cover the top with the Swiss and Gruyere.
Cheese on the Onion Soup before melting it on top. Can you see my puppy photobombing the picture on the top left?
Put into a 400 degree F oven , or toaster oven or broiler until the cheese melts on top.
I am so happy I can make this for my husband. Some day, we’ll go back to Paris!
