French onion soup

JanaBy Jana      

October 22, 2014

French onion soup 0 5 0

French onion soup is very easy to make and is deeply savoury and hearty - and cheesy croutons make it extra special!

  • Prep: 10 mins
  • Cook: 55 mins
  • 10 mins

    55 mins

    1 hr 5 mins


1First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan, bring it to a boil, and reduce it over medium-high heat until the liquid measures half its original volume.


3Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.


5Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.


7To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.


50g butter

1 tbsp olive oil

1kg onions, halved and thinly sliced

1 tsp sugar

4 garlic cloves, thinly sliced

2 tbsp plain flour

250ml dry white wine

1.3l hot strongly-flavoured beef stock

4-8 slices French bread (depending on size)

140g Gruyère, finely grated


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