Boulogne Soup Recipe

brown onions ready to make into Boulogne soup


 Updated 07/05/2015

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Boulogne soup is a French regional variation on the classic French onion soup.


  • 2-3 large onions
  • 1 cauliflower
  • 3 thick slices stale bread
  • 1 small slice lean bacon
  • pinch of pepper
  • 1 pint milk
  • 3 pints water
  • 2 tablespoons butter
(see measure conversions for more information on quantites)


  1. Trim the cauliflower.
  2. Wash and cut into florets.
  3. Put in boiling water and cook until tender (about 15 minutes) and reserve water.
  4. Peel and slice the onions.
  5. Melt the butter in a skillet.
  6. When hot put in the onions, cover closely and cook gently for five minutes.
  7. Add the cauliflower, bread in small pieces, bacon, pepper and the cauliflower water.
  8. Simmer all together for an hour.
  9. Rub through a coarse sieve with a wooden spoon or blend in blender.
  10. Add the milk, bring just to boiling point, and serve.

Prep Time: 15 minutes

Cook Time: 90 minutes

Yield: 4 portions


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