French onion soup

French onion soup

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(8 ratings)


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Cooking time

Prep: 15 mins Cook: 55 mins

Skill level



Serves 4

A deeply savoury soup to use up a garden glut, make sure you caramelise your onions so they're really rich and tender

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  1. Melt 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.
  2. Add 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.
  3. To 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.

Recipe from Good Food magazine, April 2013

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poboy's picture

Does this keep? Can it be chilled and kept in the fridge or frozen and kept for longer?

jessicarichardson's picture
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This soup takes a while to make, but it's easy, and tastes delicious. Give it a go!

suzbailey's picture

I made this using 3 Tesco beef stock cubes as they were the only ones I could find suitable for coeliacs, unfortunately they gave a different flavour to what I was aiming for. I'll try it again with veg stock and if I'm still not happy my niece will have to do without and I'll make it with a good quality beef stock pot. This is for the starter for Christmas Day dinner.

Jellybeans9's picture

The wine really makes the difference!

I've never made french onion soup before, but having it at someone else's house reminded me just how much I love it. It was very easy and simple to make. Yes it does take time for the onions to caramelise, but the end result is worth it! Delicious :)

I didn't quite use 1kg of onions, and pretty much guessed with the wine and stock. I almost omitted the wine for thinking I didn't have any, and it tasted fine, but when I eventually found some, it really gave it that onion soup taste. Will definitely make this again.

lieann's picture

Very tasty soup. Used 1.5kg onion. 2L of stock with 2 Knorr rich beef stock pots and 1 garlic clove and flavour was perfect. Took about 30 minutes to caramelise the onions. Lovely with the Gruyere cheese bread. Very filling and gone within minutes!

Gordwilson's picture

Leave out the flour, makes a better soup in my opinion

clarestirling's picture
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My husband is a huge fan of French Onion Soup and raved about this when he tasted it. First time I've ever made it and it was really easy. Take the lid off to caramelise the onions after adding the sugar (I read this tip in the questions section of this recipe). I used 3 Knorr rich beef stock pots and it was perfect. Really rich and delicious.

251318's picture

Lovely soup and very easy to make especially if you get husband to peel and chop onions ! I added a dollop of hp Guinness sauce and the result was really tasty have only just joined site as was so impressed with this dish. I used cheddar on the toast prob more calories but it is Sunday and a thunderstorm was only excuse required

Archive Guy's picture
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  • 5 works for me. I added extra thyme and vegetable stock instead of beef. Still great!

vossisboss's picture

I made this soup and my French nephew who never had it before loved it....... speaks for itself I guess. Very wholesome soup

luckyjc's picture

This was lovely, just right for a cold winter night. The onions took a LOT longer to caramelise though - never mind 20 minutes, took at least an hour, so worth bearing in mind when planning timing. Don't know how you could get them to do it in 20 minutes!

ensharp's picture
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Love this, exactly as I hoped it would taste. We used 7 stock cubes which was just right. And swapped gruyere for a mix of mature cheddar and Wensleydale. And don't forget to use slightly stale bread, it always makes much better toast to sit on the soup.

susieone's picture
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This was the first time I'd ever made French onion soup, but having a lot of onions and a machine to slice them, I had no excuse!! I made it almost to the recipe, although I didn't have French bread so I used paninis instead. Very good substitute!!! I also only had an organic beef stock cube. My DB thought this soup was wonderful, so I shall be making it again.