Onion soup recipe
There’s nothing more comforting than a homemade bowl of French onion soup on a chilly evening. This timeless classic is easy to prepare and offers an irresistible combination of caramelized onions, flavorful broth, and melted cheese. Discover our easy recipe for a cozy and convivial meal.
Serves 4
Ingredients for French Onion Soup
- 4 tbsp butter
- 4 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 liter beef broth (or vegetable broth for a vegetarian version)
- 125 ml dry white wine (optional)
- 2 bay leaves
- 1/4 tsp thyme
- Salt and pepper, to taste
- 4 slices of baguette, toasted
- 1 cup shredded Swiss cheese
Instructions for French Onion Soup
Melt the butter in a large saucepan over medium heat. Add the sliced onions and cook, stirring frequently, for around 25 to 30 minutes, until golden and caramelised. Be patient, this is the stage that gives the soup its flavour.
Stir in the chopped garlic and cook for 1 minute. Sprinkle with flour and mix well to coat the onions. Cook for a further 1-2 minutes to allow the flour to lose its raw flavour.
Add the white wine to deglaze the pan and scrape the bottom to remove the cooking juices. Simmer until the wine has almost evaporated, then add the beef stock, bay leaves and thyme sprigs. Bring to the boil, then reduce the heat and simmer for around 30 minutes. Preheat the oven to broil. Ladle the soup into heatproof bowls. Place a slice of toast on each bowl of soup and garnish generously with grated cheese.
Place the bowls under the broiler and broil until the cheese is melted and golden. Serve immediately, watching out for hot bowls.
Stir in the chopped garlic and cook for 1 minute. Sprinkle with flour and mix well to coat the onions. Cook for a further 1-2 minutes to allow the flour to lose its raw flavour.
Add the white wine to deglaze the pan and scrape the bottom to remove the cooking juices. Simmer until the wine has almost evaporated, then add the beef stock, bay leaves and thyme sprigs. Bring to the boil, then reduce the heat and simmer for around 30 minutes. Preheat the oven to broil. Ladle the soup into heatproof bowls. Place a slice of toast on each bowl of soup and garnish generously with grated cheese.
Place the bowls under the broiler and broil until the cheese is melted and golden. Serve immediately, watching out for hot bowls.
