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French Onion Soup

Cheesy French Onion Soup

Caramelised onions, melted cheese

Total
75 min
Hands-on
35 min
Serves
4
Level
Medium
Cuisine
French
Meal
Light supper
  • Vegetarian

Golden, sweet onions simmered in stock and topped with a crisp bread and bubbling cheese crown.

Shopping list

  • 1 kg yellow onions
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 240 ml dry white wine
  • 1.2 l vegetable stock
  • 4 thyme sprigs
  • 1 bay leaf
  • 200 g gruyere or comte cheese, grated
  • 4 baguette slices, toasted
  • 100 g extra gruyere

Keep the heat gentle to caramelise without burning.

Ingredients

  • 1 kg yellow onions thin slices
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 240 ml dry white wine
  • 1.2 l vegetable stock homemade or clear bottled
  • 4 thyme sprigs
  • 1 bay leaf
  • to taste salt

For topping

  • 200 g gruyere or comte cheese grated finely
  • 4 baguette slices toasted
  • 100 g extra gruyere for the broiler

Method

  1. Peel the onions and cut them into thin half-moon slices, about 5 mm wide.

    5 min

  2. Heat butter and olive oil in a wide heavy-bottomed pot over medium heat.

    3 min

  3. Add the onion slices in layers, ensuring they all sit in a single even layer.

  4. Sprinkle with salt and stir gently. Reduce the heat to medium-low.

  5. Cook, stirring every few minutes, for 30 to 40 minutes until deeply golden and sweet.

    Tip Do not rush; browning too quickly burns and turns bitter.

    20 min

  6. Pour in the wine, scraping up the browned bits from the bottom.

    5 min

  7. Add the thyme, bay leaf, and stock. Bring to a gentle simmer.

    2 min

  8. Simmer for 10 minutes to blend the flavours. Season with pepper and strain.

    Tip Remove the herb and bay leaf.

    10 min

  9. Preheat the oven broiler to high. Ladle the hot soup into four ovenproof bowls.

  10. Place a toasted bread slice on each bowl and cover with 150 g of cheese.

    3 min

  11. Broil for 3 to 5 minutes until the cheese is bubbling and evenly browned.

    Tip Watch closely as it goes from great to burnt quickly.

    4 min

Timing

T-15 min
Slice onions and start caramelising
T-60 min
Add stock, simmer, and plate with cheese

Swap it

Gruyere AOP
Use for a more complex, nutty flavour
White bread
Use sourdough for a tangier crumb
White wine
Swap for dry vermouth for a richer profile
Vegetable stock
Use clear chicken broth for extra depth (not veg)

Serve hot and watch it melt.