French Onion Soup

Name: French Onion Soup
Yield: 6 generous bowls
Ingredients: 1.2 kg Onion, thinly sliced; 50 g Butter; 20 ml Olive oil; 150 ml Dry white wine; 1.5 L Brown Beef Stock; 5 g Thyme; 1 Bay leaf; 180 g Baguette, sliced; 150 g Gruyère, grated; 3 g Salt

Deeply caramelised onions in beef broth beneath a Gruyère-covered toast.

French Onion Soup prepared as described in the recipe

Deeply caramelised onions in beef broth beneath a Gruyère-covered toast.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Onion, thinly sliced1.2 kg
Butter50 g
Olive oil20 ml
Dry white wine150 ml
Brown Beef Stock1.5 L
Thyme5 g
Bay leaf1
Baguette, sliced180 g
Gruyère, grated150 g
Salt3 g

Method

Cook onions in butter and oil over medium-low heat for 50 to 70 minutes, stirring often, until deeply caramelised without burning.
Add wine and scrape the base; reduce by half. Add stock, thyme and bay and simmer for 25 minutes. Remove herbs and season.
Toast baguette slices. Ladle soup into an ovenproof bowl for each portion, float a toast on each and top with Gruyère.
Grill until cheese bubbles and browns. Serve carefully: the bowls will be very hot.

Chef’s notes

Slow caramelisation, rather than sugar, gives this soup its depth.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Celery. Milk. Sulphites. Wheat.

Last refined · October 2026