French onion soup in two bowls with onions

French onion soup

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(80 ratings)

Prep: 15 mins Cook: 55 mins

Easy

Serves 4

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

Nutrition and extra info

  • soup only

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 a dairy product made from separating whole milk or cream into fat and…

  • 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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yestasty
25th Feb, 2018
Caramelisation certainly takes longer than 20 minutes. But I found that by turning the hot plate temperature up to number 5 (6 is "full" on our cooker), and stirring every 10-15 seconds, the water was driven off quicker, and caramelisation happened sooner.
simonne15
26th Dec, 2017
The time given here is way out! Of course its all relative to the level of heat but the website's caramelised onion tips admit its a time-taking process and I found much longer than these timings.
bonbonlarue
18th Oct, 2017
Haven't tasted the soup yet but it smells gorgeous. That will see me in lunches for the rest of the week. Maybe a jacket potato will go down well with it for supper. :) I don't have any Baguette or Gruyére at the moment but the shop will be open in the morning. I love making soup and then eating it straight from the pan.. YUM! p.s. Just considering it for our Christmas Lunch starter...hmmmmm
HV1
13th Nov, 2017
It is quite filling especially if you then going to have full Christmas Lunch. However it is delicious.
carl.young99@gm...
20th Jul, 2017
5.05
Made this tonight with some white Spanish onions - this is a great base recipe. Make sure you do as the recipe says and really caramelise the onions - the difference it makes is night and day. Delicious - lovely savoury hit after a day at work!
Prenzl
16th Apr, 2017
1.05
Well, I don't know what I did wrong but it was just a saucepan full of sugar-water amid a kilo of wasted onions. That was until I added another stock cube, Worcester sauce an a pinch of cayenne pepper, and that was just to make it barely edible! I followed the recipe but it's very hard to caramelise onions with the lid on. They just steam.
Mandy Bea
24th Oct, 2016
5.05
I have just made this soup and it was so tasty will be making it again. I topped it with bread but I didn't have the right cheese but the cheese I used worked just as good
jburton's picture
jburton
18th Apr, 2016
I'm going to make this using my spiralizer should cut down the onion prep to practially nothing
HV1
18th Oct, 2016
Oh dear. It takes seconds to slice onions. You will end up with water.
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?

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