French onion soup

French Onion Soup

French Onion Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Serving Size: 2-3

French Onion Soup

It's miserable, cold and wet outside but this soup is guaranteed to warm you up.

It takes a while but its super easy. It's also tasty, rich and comforting, especially with the toasted cheese. I've also tried adding a dash of Worcestershire Sauce or my own hot sauce to give it extra yum.


  • 2 large white onions, finely sliced
  • 20g butter
  • Good glug of olive oil
  • 1 tbsp plain flour
  • 100ml white wine
  • 800ml beef stock (Veggies: you could use vegetable stock but it won't be as rich)
  • 2 sprigs thyme
  • Salt and white pepper to season
  • Sourdough
  • Emmental cheese, grated


  1. Melt butter and oil in a heavy bottomed pan over a low heat
  2. Add the onion and caramelise very slowly (up to an hour) so that the onions are nice and sticky
  3. Add the flour, stir and cook for a few minutes
  4. Add the thyme left in sprigs so you can remove it later
  5. Gradually pour in the hot stock and white wine, giving the onion mix a good stir in between each addition. This will help you avoid lumps.
  6. Simmer gently for about 40 minutes until reduced and rich, season as required
  7. Slice some sourdough about half a centimetre thick and cover with grated cheese. Place on baking paper on a baking tray and bake in the oven at about 180 degrees centigrade until the bread is crisp and the cheese all melted and golden.
  8. Ladle the soup into bowls and serve the toasted cheese on top.
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