top of page

My Paris Market Cookbook Winner & French Onion Soup Recipe

Thank you to everyone that entered the giveaway for My Paris Market Cookbook! I am so excited to be able to share this amazing book with someone. So without further delay, the winner is: mikemast44 from Instagram!! I've sent you a private message on Instagram and you can contact me at themoderndomestique (at) gmail (dot) com. Congratulations!

For those of you who entered but did not win, Emily gave me permission to share a recipe from the book with you! I've decided to share her french onion soup recipe because it is not only seasonal, but also definitely reminds me of my time spent living in Paris. Emily says in the book that "this easy soup takes a little time, but that's what makes it so savory and filling" which is so true. The flavors are layered and delicious, definitely worth the time and effort put into making it.


French Onion Soup

By Emily Dilling from My Paris Market Cookbook

  • 2 Tablespoons salted butter

  • 3 cups yellow onions, finely sliced

  • 2 tablespoons all-purpose flour

  • 1/2 cup dry white wine

  • 3-5 fresh or dried thyme sprigs

  • 1 dried bay leaf

  • salt and pepper

  • 8 cups beef stock

  • 1 baguette, cut into 1/2 inch slices

  • 2 cups grated Gruyere

Melt butter on medium-high heat in a large pot. Add finely sliced onions and brown them, being careful not to let them burn (you can add water if necessary to prevent them from sticking tot he pan). When onions are browned, after approximately 15-20 minutes, stir in flour followed by wine. Add thyme, bay leaf and a dash of salt and pepper. Add beef stock and bring to a boil. Reduce heat to low and cover, cooking for 25-30 minutes, until soup slightly thickens.

Set oven to broil on high. In separate, oven-safe bowls, or in a large oven-safe pot, prepare the gratin portion of the soup. Place half the baguette slices, covered with half the cheese,k on the bottom of the pot, or equal parts of half of the cheese and bread in four separate bowls already filled with soup. Place bowls or pot in the oven under high heat and let grill until cheese is melted and bread is slightly toasted. Top with a turn of ground pepper and serve immediately.


This recipe is so good. It makes cold nights a bit warmer and definitely makes them more delicious. And for those of you who didn't win, don't forget that you can buy the book on Amazon! I would highly recommend the book for anyone that likes to make or read about good food and adventures in Paris and France!


bottom of page