Paris has (almost) no better gastronomic emblem than onion soup. Historically, this dish was eaten in the early hours of the morning by partygoers, workers and the bourgeoisie…
At La Dame de Paris, the chef offers this typical dish in its traditional, gourmet form. His credo is to use “only the best products” to ensure that this soup has the explosive bouquet of flavors expected.
Chef’s recipe
Caramelize onions, add thyme and bay leaves, and stew until fragrances are released. Drown the resulting mixture in meat stock. Add toasted bread croutons and, to finish, top the soup with a generous layer of Emmental de Savoie cheese.
To accompany the roundness of this soup, the chef recommends a dry white wine. The Pouilly Fumé AOC F. Michot, on the menu, is an excellent choice.
