French onion soup

French onion soup

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(4 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



  • 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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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.