French onion soup in two bowls with onions

French onion soup

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(41 ratings)

Prep: 15 mins Cook: 55 mins

Easy

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: per serving

  • kcal618
  • fat27g
  • saturates14g
  • carbs59g
  • sugars17g
  • fibre9g
  • protein26g
  • salt2.6g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 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
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Melt 50g butter with 1 tbsp olive oil in a large heavy-based pan. Add 1kg halved and thinly sliced onions and fry with the lid on for 10 mins until soft. 

  2. Sprinkle in 1 tsp 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.

  3. Add 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp plain flour and stir well.

  4. Increase the heat and keep stirring as you gradually add 250ml dry white wine, followed by 1.3l hot strongly-flavoured beef stock. Cover and simmer for 15-20 mins.

  5. To serve, turn on the grill, and toast 4-8 slices French bread. Ladle the soup into heatproof bowls.

  6. Put a slice or two of toast on top of the bowls of soup, and pile on 140g finely grated gruyère cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

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Comments, questions and tips

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mrennie7
3rd Dec, 2015
5.05
Made this today, it was relatively straight forward and went down a treat. If i wanted to double the quantity is it as simple as just doubling the whole recipe/ingredients? Or would it be more selective doubling?
ninap15
22nd Nov, 2015
4.05
Great recipe. Followed it to a tee.
Hampshirecook
11th Nov, 2015
5.05
Made this exactly as per recipe. Utterly divine. I toast the cheesy french bread crutons under the grill and then float on top of the soup bowls as I think it is too dangerous to grill a full soup bowl at eye height and just not necessary, it adds nothing to the dish to do it that way. It does take a while to carmelize the onions and looks like an alarming amount in the pan until they all melt into golden wonderfullness.
poboy
4th Jul, 2015
Does this keep? Can it be chilled and kept in the fridge or frozen and kept for longer?
jessicarichardson
23rd Jun, 2015
5.05
This soup takes a while to make, but it's easy, and tastes delicious. Give it a go!
suzbailey
17th Dec, 2014
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
1st Dec, 2014
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
12th Nov, 2014
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
6th Nov, 2014
Leave out the flour, makes a better soup in my opinion
C Glasgow
2nd Nov, 2014
5.05
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.

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