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Fake French Onion Soup

A simplified recipe of the french onion soup made with kohlrabi
Prep Time10 mins
Cook Time10 mins
Baking time5 mins
Total Time25 mins
Course: Main, Soup
Cuisine: French
Servings: 2

Equipment

  • Oven-safe bowl(s) (see notes)

Ingredients

  • 1 tbsp butter or oil
  • 2 small kohlrabies, peeled, grated or spiralized
  • 2 tsp salt
  • 1 tbsp flour
  • 1.5 dl white wine
  • rosemary or thyme
  • 2 slices bread, if possible a size that will well cover the bowl surface
  • 50 g or 6 tbs grated fat cheese, not a hard cheese like Parmesan, but something a bit softer, that will melt nicely.
  • ground pepper

Instructions

  • Preheat the oven at 200 °C or 400 °F
    Melt the butter in a pan, add the grated kohlrabi (see notes) with 1 tsp salt for sautéing. Cook for about 10 minutes while keep stirring from time to time. Add flour and stir to combine. After less than one minute add the wine, another tbst salt and then about 7 dl water depending on your bowl size. You'll want enough soup to fill the bowl(s) almost completely. Add a twig of rosemary or thyme - or just the leaves - and let simmer for about 5 minutes: the kohlrabi should be now tender and the soup slightly thick.
    Toast 2 slices of bread and transfer the soup into the bowl (or bowls). Cover it with bread and spread the cheese on top. Bread and cheese should cover almost all the bowl surface.
    Place into the oven and let cook for about 5 - 10 minutes or until the cheese is nicely melted and begins to get little brown spots. Take out of the oven and top with pepper.

Notes

  • To peel and spiralize the kohlrabies I needed less than 5 minutes. If you are going to grate them, you will need 5 minutes more (that's 10 minutes like in the recipe description)
  • One or two bowls? In restaurants, this soup is served in a cocotte that will go from the oven directly to your table. Every guest gets one. At home, I prepare a big bowl and serve the soup into soup plates.