• 400 GRAM DRIED WHITE BEANS
• 800 GRAM CARROTS
• 6 CUPS CHICKEN STOCK
• 3 CLOVES GARLIC
• 1 DECILITER WHITE WINE
• 200 GRAM CHORIZO, in cubes

• 6 CUPS BEEF STOCK
• 800 GRAM ONIONS
• 50 GRAM FLOUR
• 50 GRAM BUTTER
• 1 FRENCH BREAD
• 200 GRAM CHEESE
• FRESH MILLED PEPPER

Soak the beans overnight. Cook them one hour. Put a few tablespoons apart and puree the rest. Chop the carrots and the garlic, fry five minutes in olive oil, add the chicken broth and cook 20 minutes. Puree the mixture and put together with the bean soup and beans. Reheat and add salt, fresh milled pepper, the sausage and the wine.

Slice the onions and fry them in the butter on a very low fire for 15 minutes. Stir in the flour. Add stock, salt and a lot of fresh milled pepper and simmer for 45 minutes. In the meantime, slice and toast the French bread. Grate the cheese and put on top of the French bread, and put the bread under the grill until the cheese has melted. Put the soup in bowl or soup plates and put the bread in.

Onion soup is a recipe from Paris. On 31 March 1889, the Eiffel Tower in Paris was officially opened. It is 324 meters high and was built for the World Fair, but has now become France's national icon, also called "Dame de Fer". Click on culinary calendar for more links between cooking and history.