French onion soup.jpg

French onion soup

Traditional and rustic French Onion soup is great for a delicious meal during the long winter months.

How long will it take?

3 hours

What’s the serving size?

Serves 4

What do I need?

  • 100g butter, coarsely chopped
  • 2kg brown onions, thinly sliced
  • 1 litre beef stock
  • 4 thyme sprigs
  • 3 parsley stalks
  • 1 fresh bay leaf
  • 8 slices of baguette cut to 1cm thick diagonally, lightly toasted
  • 250g coarsely grated Gruyère

How do I make it?

  1. Melt butter in a large, wide heavy-based saucepan over medium heat, add onions, cover and cook, stirring occasionally, for 20 minutes or until onions are soft.
  2. Remove lid and cook for 1 hour or until soft and starting to caramelise.
  3. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added.
  4. Using kitchen twine, tie herbs together, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper.
  5. Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick. Then remove from heat.
  6. Preheat oven to 200C.
  7. Ladle soup into 1½ cup capacity oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese.
  8. Place in oven and cook for 5 minutes or until cheese melts. Serve immediately.

Recipe Adelaide Lucas

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