Photos and Recipes by Géraldine Leverd
To kick off the new year in a healthy and nourishing way, we featured five fabulous soup recipes in the January/February 2024 magazine by French food blogger Géraldine Leverd that are sure to warm the soul.
A former project manager turned professional blogger, Géraldine Leverd has made quite a name for herself in the online culinary scene. She has been passionate about food since childhood, when she learned to make simple French meals with her mother.
A subsequent move to Germany revealed that the classic dishes she grew up with were not so common abroad – so she stared sharing her recipes and techniques with friends. When the 2020 pandemic made it impossible to continue these cooking experiences in person, Géraldine moved online. Thanks to her delicious, uncomplicated dishes and beautiful photography skills, her blog quickly grew along with her social media following (which now includes more than 470,000 Instagram followers!).
One of the most classic French dishes of all time, French onion soup (or soupe à l‘oignon gratinée) is the most perfect light dish for a cold winter’s day. Made with sautéed onions and decadent French cheese like gruyère or comté, one spoonful will make your tastebuds believe you’re bundled up on the terrasse of a bustling Parisian bistro!
For the onion soup
2 tbsp olive oil
2 tbsp (40 g) butter
¼ cup (25 g) flour
4 ¼ cups (1 L) vegetable broth
½ cup (120 ml) white wine
3 ½ tbsp (50 ml) cognac
Freshly ground nutmeg
For the gratin (cheesy bread topping)
8 slices of French bread or baguette
1 clove garlic
1 cup (100 g) grated gruyère, gouda or comté cheese
Peel and halve the onions, then slice each half into thin rings. In a large pot or dutch oven, sauté the onions with a drizzle of olive oil over medium-high heat until they start to become translucent. Add the butter and sauté for another 10 minutes until golden brown.
Deglaze with the white wine and cognac and stir with a wooden spoon to loosen the brown bits that have clung to the bottom of the pot. Let reduce for 2 minutes.
Sprinkle in the flour and mix well. Add the vegetable broth and season with pepper and nutmeg. Simmer on medium heat for 30 minutes.
Meanwhile, slice and toast the baguette, counting one or two slices per serving. Rub both sides of the toasted bread slices with a fresh garlic clove.
Place your mini casseroles, oven-proof bowls or ramekins onto a baking sheet covered with parchment paper. Pour a ladle of broth into each serving dish. Place one or two slices of baguette on top. Cover with a layer of grated cheese. Broil in the oven for 3-5 minutes and serve immediately.
To see our full collection of hearty and healthy French soups by Géraldine, get a copy of the January/February edition of the magazine here.